Peel the potatoes (optional) and chop into small, bite-sized cubes. I went for around 1½ cm (½ inch) cubes.
In a large pan (with its own lid), heat the oil on a medium heat. Add the chopped potato, shake gently, and cover with the lid. Cook for around 7-8 minutes, stirring regularly. If necessary, add a little extra oil and adjust the heat to prevent sticking.
After 7-8 minutes, the potatoes should be crisping up and starting to soften but not yet cooked through. Stir in the sliced onion and red pepper, sprinkle with salt and pepper, mix well, and return the lid to the pan. Cook for a few minutes until starting to soften, stirring regularly.
Once the onion and pepper are starting to soften, add the garlic and sliced greens. Stir well, cover with the lid, and cook for another few minutes until the greens have softened.
Add the drained black beans, cumin, and smoked paprika. Mix well and continue to cook until the potatoes are soft and easily pierced with a knife.
Adjust the seasoning to taste and serve with grated vegan cheese and chopped fresh parsley. Enjoy on its own or along with other breakfast dishes such as scrambled tofu or potato pancakes.