Description
This vibrant Mexican Potatoes recipe features tender Yukon Gold potatoes simmered with colorful bell peppers, black beans, corn, and a medley of bold spices. Perfectly spiced and hearty, it’s a comforting vegetarian dish that combines delicious flavors and textures for a satisfying one-pan meal.
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 & Beans
- 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
Oils & Garnishes
- 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 potatoes thoroughly and cut them into 1-inch cubes, ensuring even size for consistent cooking.
- Chop the Onion: Dice the large yellow onion into small pieces to allow it to cook evenly and blend well with other ingredients.
- Mince the Garlic: Mince two cloves of garlic finely to infuse the dish with aromatic flavor.
- Prepare Bell Peppers: Remove seeds and membranes from the red and green bell peppers, then chop them into bite-sized pieces for balance in texture and taste.
- Prepare Jalapeño (Optional): If using, remove seeds and membranes from the jalapeño, then mince it carefully. Wash your hands thoroughly after handling to avoid irritation.
- Heat the Olive Oil: Warm 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat to prepare for sautéing the vegetables and potatoes.
- Sauté the Potatoes: Add cubed potatoes to the skillet and cook, stirring occasionally, until they are lightly browned and slightly tender, about 8-10 minutes.
- Add Aromatics and Bell Peppers: Add chopped onion, minced garlic, and bell peppers to the skillet. Cook, stirring occasionally, until onions are softened and translucent, roughly 5-7 minutes.
- Add Jalapeño: If using jalapeño, add it to the skillet now and cook for an additional minute, stirring constantly to release its flavor.
- Add Tomatoes, Beans, and Corn: Stir in undrained diced tomatoes, rinsed black beans, and drained corn to the skillet, combining all ingredients evenly.
- Season the Dish: Sprinkle taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper (if using) over the mixture. Stir well to thoroughly coat the ingredients in the spices.
- Season with Salt and Pepper: Add salt and freshly ground black pepper to taste, adjusting seasoning to your preference.
- Simmer Covered: Bring the mixture to a simmer, then reduce heat to low. Cover the skillet and cook for 15-20 minutes, stirring occasionally to prevent sticking, until the potatoes are tender and fork easily pierce them.
- Check Potato Doneness: Test potatoes for tenderness; if still firm, continue cooking a few more minutes until desired softness is achieved.
- Finish Cooking: Once potatoes are cooked through and the sauce has thickened slightly, remove the skillet from heat.
- Transfer and Garnish: Move the Mexican potatoes to a serving dish and garnish generously with fresh chopped cilantro.
- Serve with Toppings: Serve hot with optional toppings such as sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and hot sauce to customize your meal.
Notes
- For extra heat, include the jalapeño and cayenne pepper; omit for mild flavor.
- You can substitute Yukon Gold potatoes with red potatoes or Russets but adjust cooking time as needed.
- This dish is great as a main vegetarian meal or as a hearty side.
- Leftovers can be stored in the refrigerator for up to 3 days and taste great reheated.
- To keep the dish vegan, skip sour cream and cheese toppings or use plant-based alternatives.
