South Western Vegetarian Breakfast Skillet

• 1 yellow onion medium size, chopped
• 1 poblano pepper large, or green chile
• 1 small red potatoes large or 2
• 1 can black beans
• 5 large eggs
• 1 cup pepper jack cheese grated
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• cracked pepper freshly, to taste
• cilantro chopped for garnish
• 2 avocados sliced for garnish
• 1 tablespoon vegetable oil

1. Chop potatoes into small, 1" cubes. Dice onion and chop peppers, toss them all in a bowl with salt, pepper and the oil. Meanwhile, in a small sauce pot on medium-low heat combine beans, cumin, chili powder and 1/2 teaspoon salt (omit salt if using canned beans!!) Cook covered for 15-20 minutes stirring occasionally.
2. In a large cast iron skillet that has been preheated for a few minutes on a medium-high burner, add the potatoes, onions and peppers. Cook over moderate heat stirring once or twice, you want them to sit and brown a bit! Cook for about 10-12 minutes until a fork easily pierces the potatoes but they are still a bit firm.
3. Drain the beans and add them to the potato mixture. Stir to combine. Let cook 2-3 more minutes. Crack the eggs into the skillet. Using a spatula, gently push the contents around to combine and coat with the egg. Add the grated cheese and let sit. Cook just 2-3 minutes until the egg is set. Don't overcook or your eggs will be dry.
4. Garnish with chopped cilantro, avocado and salsa as you please.

onion, pepper, red potatoes, black beans, eggs, pepper, chili powder, cumin, salt, cracked pepper, cilantro, avocados, vegetable oil

Taken from www.yummly.com/recipe/South-Western-Vegetarian-Breakfast-Skillet-1011981 (may not work)