Spicy Black Bean Potato Salad

Ingredients

•                     8 medium red potatoes
•                     4 eggs
•                     8 slices bacon (or turkey bacon)
•                     1 (15 ounce) can black beans, drained and rinsed
•                     1/4 cup cilantro, chopped
•                     3 green onions, diced
•                     3 fresh jalapeno peppers, diced
•                     1 green bell pepper, diced
•                     1 red bell pepper
•                     3/4 cup low fat mayonnaise
•                     1 cup low fat sour cream
•                     2 tablespoons brown mustard
•                     1-4 teaspoons Cajun, Taco or Southwestern seasoning (add based on your taste)
•                     salt and pepper to taste
•                     red pepper flakes
•                     1 cup pepperjack or southwestern cheese

Directions
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.              
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.              
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.              
In a large bowl, mix chopped eggs, bacon, black beans, green onions, jalapeno peppers, bell peppers; set aside.  In a small bowl, mix mayonnaise, sour cream, mustard, cilantro and seasoning. Pour mixture over vegetables and mix. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with red pepper flakes and cheese. Cover and refrigerate until ready to serve.