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Breakfast recipe · from the recipe book

Southwest Black Bean Potato Breakfast Bake

Tender sweet and russet potatoes layered with smoky black beans and peppers in a tangy cumin-lime yogurt sauce, finished with a crunchy oat and pepita crumb.

Southwest Black Bean Potato Breakfast Bake

Ingredients

  • 2 medium450 gRusset potatoesscrubbed and sliced 1/4 inch thick
  • 2 medium260 gSweet potatoespeeled and sliced 1/4 inch thick
  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 1 medium119 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 1 whole14 gJalapeñoseeded and minced
  • 2 cloves6 gGarlicminced
  • 2 tbsp25 gOlive oil
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 large100 gEggs
  • ⅓ cup (80 ml)100 gMilk, 2%
  • ½ lime, juiced22 gLime juice
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup50 gOld-fashioned rolled oats
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil (about 1 teaspoon of the total).
  2. Heat half of the remaining olive oil in a skillet over medium heat. Cook the onion, red bell pepper and jalapeño for 5 minutes until soft, then stir in the garlic for 30 seconds. Remove from the heat and fold in the black beans.
  3. Make the yogurt sauce: in a bowl whisk the Greek yogurt, eggs, milk, lime juice, cumin, smoked paprika, 4 g of the salt and the black pepper until smooth.
  4. Toss the russet potato and sweet potato slices with the remaining 1 g of salt.
  5. Layer half the potato slices in the dish, top with all of the bean mixture, then spoon over half of the yogurt sauce. Add the remaining half of the potatoes and pour on the remaining half of the yogurt sauce, spreading it to the edges.
  6. Cover with foil and bake 40 minutes, until the potatoes are nearly tender.
  7. Make the oat crumb: stir together the oats, pumpkin seeds, queso fresco and the remaining olive oil.
  8. Uncover the dish, scatter the oat crumb evenly over the top and bake 20 minutes more, until the crumb is golden, the potatoes are tender when pierced and the center reaches 160°F (71°C).
  9. Rest 10 minutes, then sprinkle with the cilantro and serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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