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In a 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are almost tender, about 5 minutes. Drain well.
Meanwhile, in a nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion, red pepper, garlic, cumin, and salt. Cook 10 minutes, stirring occasionally. Add drained potatoes and cook, turning them occasionally, until vegetables are lightly browned, about 5 minutes longer. Stir in beans and cook until heated through, 2 minutes longer. Sprinkle with cilantro, if using.
Serve vegetable hash with lime wedges, salsa or tortillas, if you like.
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