Description
This vibrant Mexican Potatoes recipe features tender Yukon Gold potatoes cooked with a flavorful blend of onions, bell peppers, tomatoes, black beans, and corn, all seasoned with classic Mexican spices. Perfect as a hearty main dish or a side, it’s easy to prepare and packed with bold, spicy, and savory flavors that will delight your taste buds.
Ingredients
Scale
Vegetables and Protein
- 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)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
Spices and 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 Ingredients
- 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 Vegetables: Scrub the potatoes well and cut them into 1-inch cubes. Chop the onion into small dice. Mince the garlic. Remove the seeds and membranes from the bell peppers, then chop them into bite-sized pieces. If using jalapeño, remove seeds and membranes and mince it carefully, washing your hands afterward.
- Heat Olive Oil: Heat the olive oil in a large skillet or Dutch oven over medium-high heat to prepare for sautéing the ingredients.
- Cook Potatoes: Add the cubed potatoes to the skillet and cook, stirring occasionally, until they are lightly browned and slightly tender, about 8-10 minutes.
- Sauté Aromatics and Peppers: Add the chopped onion, minced garlic, and bell peppers to the skillet. Cook, stirring occasionally, until the onion becomes softened and translucent, approximately 5-7 minutes.
- Add Jalapeño: If using jalapeño, add it now and cook for another minute, stirring constantly to distribute the heat evenly.
- Add Beans, Corn, and Tomatoes: Stir in the undrained diced tomatoes, rinsed and drained black beans, and drained corn.
- Season the Mixture: Add the taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir well to coat all ingredients thoroughly with the spices. Season with salt and freshly ground black pepper to taste.
- Simmer the Dish: Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
- Check Doneness: Check the potatoes for doneness. If they are still firm, continue cooking for a few more minutes until they reach desired tenderness.
- Finish and Serve: Once cooked through and the sauce has thickened slightly, remove from heat. Transfer the Mexican potatoes to a serving dish, garnish with chopped fresh cilantro, and serve hot with optional toppings like sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and hot sauce.
Notes
- Jalapeño is optional and can be omitted if you prefer less heat.
- Make sure to wash your hands after handling jalapeños to avoid irritation.
- You can substitute Yukon Gold potatoes with red potatoes or other waxy potatoes for similar results.
- Feel free to add extra vegetables such as zucchini or mushrooms for variety.
- For a vegan option, omit the cheese and sour cream, or use plant-based alternatives.
- This dish pairs well with warm tortillas or rice for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
