Preheat the oven to 425°F (220°C). Toss the cubed potatoes with a drizzle of oil, salt, and black pepper. Spread them in a single layer on a baking sheet. Roast in the oven for 20-25 minutes until crispy and golden brown.
3 large red potatoes
While the potatoes are roasting, heat a bit of olive oil in a skillet over medium heat. Add the diced onion and saute until translucent. Then add the sliced mushrooms and red bell pepper. Cook for 5-6 minutes until the vegetables are tender.
1 yellow onion, ½ cup mushrooms, 1 red bell pepper
Add the black beans, garlic powder, cumin, onion powder, paprika, salt, and black pepper to the skillet. Mix well and saute for 5 more minutes, allowing the flavors to meld.
1 15-ounce can black beans, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper
When the potatoes are done, add them to the skillet along with the spinach, and gently mix to combine, allowing the spinach to wilt for 2-3 minutes. Serve and enjoy!
2 cups baby spinach
Notes
Alternative cooking methods:
By air fryer - Toss the cubed potatoes with a drizzle of olive oil, salt, and black pepper. Transfer to an air fryer basket in an even layer and cook for 13-15 minutes at 400F. Shaking the basket halfway, cooking until the potatoes are golden brown. Proceed to step 2.
By stovetop - Heat oil on medium in a large skillet. Saute the potatoes until tender and browned, about 25 minutes, tossing every few minutes. When there are about 5 minutes left on the potatoes, add the onion and caramelize for about 5 minutes. Then add the rest of the vegetables and seasonings, sauteing until tender, about 10 minutes. Add the beans and spinach, and saute for a few more minutes until the spinach has wilted.
Leftovers: Store in an airtight container in the fridge for 3-4 days.