Description
These Mexican Potatoes are a spicy and flavorful dish featuring tender Yukon Gold potato cubes simmered with onions, bell peppers, jalapeño, black beans, corn, and a blend of classic Mexican spices. Perfect as a hearty side or a satisfying vegetarian main, this recipe delivers vibrant color, bold flavors, and comforting textures that you’ll love.
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
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 Yukon Gold potatoes thoroughly and cut them into 1-inch cubes to ensure even cooking.
- Chop Vegetables: Dice the large yellow onion into small pieces, mince the garlic cloves, and chop the red and green bell peppers into bite-sized pieces after removing seeds.
- Prepare Jalapeño: Optionally, seed and mince the jalapeño pepper for extra heat, being cautious and washing hands thoroughly afterward.
- Heat Oil: In a large skillet or Dutch oven, heat the 3 tablespoons of olive oil over medium-high heat.
- Cook Potatoes: Add the cubed potatoes to the skillet and cook, stirring occasionally, until they are lightly browned and slightly tender, about 8 to 10 minutes.
- Sauté Aromatics and Peppers: Add the chopped onion, minced garlic, and bell peppers to the skillet. Cook, stirring occasionally, until the onions become translucent and softened, roughly 5 to 7 minutes.
- Add Jalapeño: If using, stir in the minced jalapeño and cook for an additional minute, stirring constantly for even distribution.
- Incorporate Canned Ingredients: Pour in the undrained diced tomatoes, rinsed and drained black beans, and drained corn. Stir to combine all ingredients thoroughly.
- Season: Add the taco seasoning packet, chili powder, cumin, smoked paprika, and optional cayenne pepper. Stir well to evenly coat all the ingredients with the spices.
- Adjust Flavor: Season the mixture with salt and freshly ground black pepper to taste.
- Simmer: Bring the skillet contents to a simmer, then reduce heat to low. Cover the skillet and cook for 15 to 20 minutes, stirring occasionally to prevent sticking, until potatoes are fork-tender.
- Check and Continue Cooking if Needed: Test potatoes for doneness. If still firm, cook a few more minutes until desired tenderness is reached.
- Finish Cooking: Once potatoes are tender and the sauce has thickened slightly, remove the skillet from heat.
- Serve: Transfer the dish to a serving bowl or plate.
- Garnish: Sprinkle chopped fresh cilantro over the top for fresh, herbal brightness.
- Optional Toppings: Serve hot with optional sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and hot sauce for added flavor and creaminess.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during cooking.
- Adjust the amount of jalapeño and cayenne pepper to control the heat level to your preference.
- Make sure to rinse canned black beans thoroughly to reduce sodium content.
- This recipe can be made vegan by omitting cheese and sour cream or using plant-based alternatives.
- Leftovers keep well refrigerated up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
