At a glance

Read through the method once, then measure every ingredient before you begin.

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 30 minutes

The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 470 kcal
• Protein: 20 g
• Carbohydrates: 83 g
• Fat: 9 g
• Fiber: 21 g
• Sodium: 228 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Measure these ingredients for the full reviewed recipe yield.

• 1 3/4 lb (800 g) red potatoes with skin, cut into 1/2-inch cubes
• 3 3/4 cups (600 g) cooked black beans without salt, drained
• 2 large (320 g) red bell peppers, diced
• 2 medium (320 g) yellow onions, diced
• 6 packed cups (180 g) baby spinach
• 2 tablespoons (27 g) olive oil, divided
• 2 teaspoons (4 g) ground cumin
• 2 teaspoons (5 g) paprika
• 1/2 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (1.5 g) fine salt

Directions

1. Heat the oven to 425°F (220°C). Toss the potatoes with half the oil, half the cumin and paprika, the black pepper, and the salt; roast until browned and tender, 24 to 28 minutes.

2. Meanwhile, heat the remaining oil in a 6-quart Dutch oven. Cook the onions and peppers until tender and browned at the edges, 7 to 8 minutes.

3. Add the black beans and remaining cumin and paprika and cook until steaming, about 3 minutes. Fold in the spinach until wilted.

4. Fold in the roasted potatoes and divide into four servings.

Sources

1. USDA FoodData Central — April 2026 data release