A pretty simple Mexican-ish meal.

Ingredients:

6 potatoes

1 large onion, halved and sliced

3 jalapenos, seeded, halved and sliced

5 Tbs vegetable oil

3 Tbs cumin

1 Tbs cayane pepper

1 tsp chili powder

48 oz. black beans

32 oz. corn

32 oz. crushed tomato

16 oz. refried beans

1/4 lb cheddar/ jack cheese

2 avocados, mashed

Serves 4

Heat 1 Tbs oil in a frying pan and add onion and jalapenos. Cook until onion becomes translucent. Peel and grate potatoes. Mix potatoes with onion mixture, 2 Tbs cumin, 1 Tbs cayenne pepper, and 16 oz. of black beans.

For each portion heat 1 Tbs oil in your frying pan. Lightly coat your pan with the potato mixture and fry for four minutes on each side. After you flip it add your cheese.

While you are working on this combine all of the remaining ingredients apart from the avocados in a saucepan over medium heat. Cook until warm all the way through.

Spoon some of the bean mixture over your hash and top with a dollop of mashed avocado.