Ok. This isn't the prettiest picture on the planet, but it was pretty tasty!
1.25 lb baby red potatoes, 1/4 in dice
1 large red bell pepper, diced
1 large red onion, diced
2+ Tbsp olive oil
1 jalepeno, seeded, minced
3 cloves garlic, minced
2 ears of corns, kernels cut off the cob
1 14oz can black beans, drained, rinsed
2 tofurkey italian sausages, chopped into 1/2 in dice (soyrizo would work here too)
1 bunch spinach, destemmed and rinsed well
1.5 tsp cumin
1.5 tsp mexican oregano
1.5 tsp ancho chili powder
3/4 tsp salt
1/2 cup water
1 Tbsp lime juice
12 flour tortillas
In a non-stick skillet, heat 1 Tbsp oiive oil over med-high heat and then cook the sausage until it starts to brown. Remove it from the pan and set aside.
Heat another 1 Tbsp olive oil in the same skillet, and add potatoes, bell pepper, and onion. Cook for 10-15 minutes until the potatoes are nearly done. If they start to stick, add some water or olive oil. If the potatoes aren't cooking fast enough, cover with a lid for about 5 minutes.
Add the garlic, jalepeno, and corn. Cook for a minute or two. Add the spices and salt. Cook for a minute. Add the sausage back in, add the black beans, and add the spinach. Add about 1/4 cup water and the lime juice and cover the skillet with a lid to let the spinach cook. Cook for a minute or two until the spinach is wilted.
Serve with tortillas, guacamole, salsa, and chips!