Directions

1. Chop potatoes into small, 1" cubes. Dice onion and chop peppers, toss them all in a bowl with salt, pepper and the oil. Meanwhile, in a small sauce pot on medium-low heat combine beans, cumin, chili powder and 1/2 teaspoon salt (omit salt if using canned beans!!) Cook covered for 15-20 minutes stirring occasionally.
2. In a large cast iron skillet that has been preheated for a few minutes on a medium-high burner, add the potatoes, onions and peppers. Cook over moderate heat stirring once or twice, you want them to sit and brown a bit! Cook for about 10-12 minutes until a fork easily pierces the potatoes but they are still a bit firm.
3. Drain the beans and add them to the potato mixture. Stir to combine. Let cook 2-3 more minutes. Crack the eggs into the skillet. Using a spatula, gently push the contents around to combine and coat with the egg. Add the grated cheese and let sit. Cook just 2-3 minutes until the egg is set. Don't overcook or your eggs will be dry.
4. Garnish with chopped cilantro, avocado and salsa as you please.