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.
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 Potatoes: Scrub the potatoes thoroughly and cut them into 1-inch cubes to ensure even cooking.
- Chop Onion: Dice the large yellow onion into small pieces for better flavor distribution.
- Mince Garlic: Finely mince two cloves of garlic to infuse the dish with its aromatic essence.
- Chop Bell Peppers: Remove seeds and membranes from the red and green bell peppers, then chop into bite-sized pieces.
- Prepare Jalapeño (Optional): If desired, remove seeds and membranes from the jalapeño pepper, mince it finely, and be cautious when handling.
- Heat Oil: In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat to get ready for sautéing.
- 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.
- 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.
- Add Jalapeño: Stir in the minced jalapeño (if using) and cook for an additional minute while stirring constantly to release its flavor.
- Add Canned Ingredients: Pour in the undrained diced tomatoes, rinsed black beans, and drained corn, mixing well with the vegetables and potatoes.
- Season: Sprinkle in the taco seasoning, chili powder, cumin, smoked paprika, and optional cayenne pepper. Stir thoroughly to coat all ingredients with the spices.
- Adjust Salt and Pepper: Add salt and freshly ground black pepper to taste, balancing the flavors to your preference.
- 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.
- Check Doneness: Test potatoes for tenderness; if still firm, continue cooking a few minutes more until desired softness is reached.
- Finish Cooking: Once potatoes are tender and sauce slightly thickened, remove skillet from heat.
- Serve: Transfer the Mexican potatoes to a serving dish.
- Garnish: Sprinkle chopped fresh cilantro over the top for a bright, fresh finish.
- 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
