Mexican Potatoes: A Spicy & Flavorful Recipe You’ll Love Recipe

Introduction

This Mexican Potatoes recipe is a vibrant and hearty dish packed with bold, spicy flavors. Perfect as a comforting main or a flavorful side, it combines tender potatoes with peppers, beans, and aromatic spices for a deliciously satisfying meal.

Ingredients

• 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
• 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
• 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

1. Step 1: Scrub the potatoes well and cut them into 1-inch cubes.
2. Step 2: Chop the onion into small dice.
3. Step 3: Mince the garlic.
4. Step 4: Remove the seeds and membranes from the bell peppers, then chop them into bite-sized pieces.
5. Step 5: If using jalapeño, mince it after removing the seeds and membranes. Be careful when handling jalapeños and wash your hands thoroughly afterward.
6. Step 6: Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
7. Step 7: Add the cubed potatoes and cook, stirring occasionally, until lightly browned and slightly tender, about 8-10 minutes.
8. Step 8: Add the chopped onion, minced garlic, and bell peppers to the skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
9. Step 9: If using the jalapeño, add it to the skillet now and cook for another minute, stirring constantly.
10. Step 10: Stir in the diced tomatoes (undrained), black beans (rinsed and drained), and corn (drained).
11. Step 11: Add the taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat all ingredients with the spices.
12. Step 12: Season with salt and freshly ground black pepper to taste.
13. Step 13: Bring the mixture to a simmer, then reduce heat to low, cover the skillet, and cook for 15-20 minutes, or until potatoes are tender and easily pierced with a fork. Stir occasionally to prevent sticking.
14. Step 14: Check the potatoes for doneness. If still firm, continue cooking a few more minutes until desired tenderness.
15. Step 15: Once cooked through and sauce has thickened slightly, remove skillet from heat.
16. Step 16: Transfer the Mexican potatoes to a serving dish.
17. Step 17: Garnish with chopped fresh cilantro.
18. Step 18: Serve hot with optional toppings such as sour cream or Greek yogurt, shredded cheese, and hot sauce.

Tips & Variations

• For a milder version, omit the jalapeño and cayenne pepper to reduce the heat.
• Add cooked chorizo or ground beef for a heartier, meat-based variation.
• Use sweet potatoes instead of Yukon Gold for a slightly sweeter, nutritious twist.
• Serve alongside warm tortillas or rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth while reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, the recipe is naturally vegan if you skip the optional sour cream and cheese toppings. Use plant-based alternatives if you prefer.

How do I make this dish less spicy?

To reduce the heat, omit the jalapeño pepper and cayenne pepper, or use milder chili powder. You can also add extra bell peppers to keep the flavors vibrant without the spice.

Mexican Potatoes: A Spicy & Flavorful Recipe You’ll Love Recipe

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★★★★★

4.5 from 88 reviews

• Author: Luna
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Mexican Potatoes is a vibrant, spicy, and flavorful dish featuring tender Yukon Gold potatoes cooked with a medley of bell peppers, onions, black beans, corn, and zesty spices. This one-pan skillet recipe is perfect for a hearty vegetarian meal, garnished with fresh cilantro and customizable with your favorite toppings like sour cream, cheese, or hot sauce.

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Ingredients

Scale 1x2x3x

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)

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Instructions

1. Prepare Potatoes: Scrub the potatoes thoroughly and cut them into 1-inch cubes to ensure even cooking.
2. Chop Onion: Dice the large yellow onion into small pieces for better flavor distribution.
3. Mince Garlic: Finely mince two cloves of garlic to infuse the dish with its aromatic essence.
4. Chop Bell Peppers: Remove seeds and membranes from the red and green bell peppers, then chop into bite-sized pieces.
5. Prepare Jalapeño (Optional): If desired, remove seeds and membranes from the jalapeño pepper, mince it finely, and be cautious when handling.
6. Heat Oil: In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat to get ready for sautéing.
7. Cook Potatoes: Add the cubed potatoes to the hot oil and cook, stirring occasionally, until they’re lightly browned and just starting to become tender, about 8-10 minutes.
8. Sauté Vegetables: Add chopped onion, minced garlic, and bell peppers to the skillet. Cook while stirring occasionally until onions are soft and translucent, roughly 5-7 minutes.
9. Add Jalapeño: Stir in the minced jalapeño (if using) and cook for an additional minute while stirring constantly to release its flavor.
10. Add Canned Ingredients: Pour in the undrained diced tomatoes, rinsed black beans, and drained corn, mixing well with the vegetables and potatoes.
11. Season: Sprinkle in the taco seasoning, chili powder, cumin, smoked paprika, and optional cayenne pepper. Stir thoroughly to coat all ingredients with the spices.
12. Adjust Salt and Pepper: Add salt and freshly ground black pepper to taste, balancing the flavors to your preference.
13. Simmer: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet and cook for 15-20 minutes, occasionally stirring, until potatoes are fork-tender.
14. Check Doneness: Test potatoes for tenderness; if still firm, continue cooking a few minutes more until desired softness is reached.
15. Finish Cooking: Once potatoes are tender and sauce slightly thickened, remove skillet from heat.
16. Serve: Transfer the Mexican potatoes to a serving dish.
17. Garnish: Sprinkle chopped fresh cilantro over the top for a bright, fresh finish.
18. Add Toppings (Optional): Serve with sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and hot sauce as desired for extra flavor and richness.

Notes

• To make this dish vegan, omit sour cream and cheese toppings or use plant-based alternatives.
• For extra heat, keep the jalapeño seeds or add more cayenne pepper.
• Yukon Gold potatoes work best for their creamy texture, but you can substitute with red potatoes if preferred.
• Stir occasionally during simmering to prevent sticking and ensure even cooking.
• Leftovers store well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Mexican potatoes, spicy potatoes, vegetarian Mexican recipe, Yukon Gold potatoes, skillet dinner, black beans and corn, easy Mexican dish, taco seasoned potatoes