Description
This vibrant Mexican Potatoes recipe is a spicy, flavorful dish featuring tender Yukon Gold potatoes simmered with bell peppers, onions, black beans, corn, and a medley of bold Mexican spices. Perfect as a hearty main or a delicious side, it’s easy to prepare and packed with wholesome ingredients to warm up your mealtime.
Ingredients
Scale
Vegetables
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
Canned Goods
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
Spices & Seasonings
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Other
- 3 tablespoons olive oil
- 1/4 cup chopped fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving (optional)
- Shredded cheddar cheese or Monterey Jack cheese, for serving (optional)
- Hot sauce, for serving (optional)
Instructions
- Prepare the potatoes: Scrub the Yukon Gold potatoes well and cut them into 1-inch cubes to ensure even cooking.
- Chop the onion and garlic: Dice the yellow onion finely and mince the garlic cloves to release their flavor.
- Prepare the peppers: Remove seeds and membranes from the red and green bell peppers, then chop them into bite-sized pieces. If using jalapeño, remove seeds and membranes before mincing it carefully; wash your hands thoroughly afterward.
- Heat the oil: Warm 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat to prepare for sautéing.
- Cook the potatoes: Add the cubed potatoes to the skillet and cook while stirring occasionally until they are lightly browned and slightly tender, about 8 to 10 minutes.
- Add vegetables to the skillet: Stir in the chopped onion, minced garlic, and bell peppers. Cook this mixture until the onion becomes soft and translucent, approximately 5 to 7 minutes.
- Add jalapeño (if using): Incorporate the minced jalapeño into the skillet and cook for an additional minute, stirring constantly to evenly distribute heat.
- Add canned ingredients: Stir in the undrained diced tomatoes, rinsed and drained black beans, and drained corn to combine flavors.
- Season the dish: Sprinkle in the taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper if using. Mix thoroughly to coat all ingredients with the spices.
- Adjust seasoning: Add salt and freshly ground black pepper to taste for a well-balanced flavor.
- Simmer: Bring the mixture to a gentle simmer. Then reduce the heat to low, cover the skillet, and let cook for 15 to 20 minutes until potatoes are tender and fork easily pierce them, stirring occasionally to prevent sticking.
- Check and finish cooking: Test the potatoes for doneness; if they’re still firm, cook a few more minutes until the desired tenderness is achieved.
- Remove from heat: Once fully cooked and the sauce has thickened slightly, take the skillet off the stove.
- Serve: Transfer the Mexican potatoes to a serving dish and garnish with fresh chopped cilantro.
- Add toppings: Serve hot with optional accompaniments such as sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and your favorite hot sauce for extra kick.
Notes
- If you prefer milder heat, omit the jalapeño and cayenne pepper.
- Yukon Gold potatoes are best for this recipe as they hold their shape while becoming tender.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
- For added protein, consider topping with avocado slices or a fried egg.
- Adjust seasoning towards the end of cooking as needed to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
