Description
A vibrant and hearty Mexican Potatoes recipe featuring tender Yukon Gold potatoes cooked with bell peppers, black beans, corn, and bold spices. This skillet dish is perfect for a flavorful vegetarian meal with optional toppings like sour cream, cheese, and hot sauce to customize your plate.
Ingredients
Scale
Vegetables & Legumes
- 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 & 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
- Prep the potatoes. Scrub the Yukon Gold potatoes thoroughly and cut them into 1-inch cubes to ensure even cooking.
- Chop the vegetables. Dice the yellow onion, mince the garlic, and chop the red and green bell peppers into bite-sized pieces after removing seeds. If using jalapeño, mince it carefully after removing seeds and membranes.
- Heat oil and brown potatoes. Warm the olive oil in a large skillet or Dutch oven over medium-high heat, then add the cubed potatoes. Stir occasionally and cook until potatoes are lightly browned and starting to become tender, about 8-10 minutes.
- Sauté onions, garlic, and bell peppers. Add the chopped onion, minced garlic, and bell peppers to the skillet. Cook with occasional stirring until the onion becomes soft and translucent, about 5-7 minutes.
- Add jalapeño and cook briefly. If using jalapeño, add it now and cook for an additional minute, stirring constantly to meld the flavors.
- Combine tomatoes, beans, and corn. Stir in the undrained diced tomatoes, rinsed black beans, and drained corn into the skillet.
- Season the mixture. Add the taco seasoning, chili powder, cumin, smoked paprika, and optional cayenne pepper. Stir thoroughly to coat all ingredients evenly with the spices. Season with salt and freshly ground black pepper to taste.
- Simmer the dish. Bring the skillet mixture to a simmer, then lower the heat to low and cover. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender and can be easily pierced with a fork.
- Check doneness and finish cooking. If potatoes are still firm, continue cooking a few more minutes until desired tenderness is achieved and the sauce thickens slightly.
- Serve and garnish. Remove from heat, transfer to a serving dish, and garnish generously with fresh cilantro. Serve hot with optional toppings such as sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and hot sauce for added flavor.
Notes
- For extra heat, include the jalapeño pepper and cayenne pepper as indicated.
- You can substitute black beans and corn with your favorite legumes and vegetables.
- Use Yukon Gold potatoes for their creamy texture; red potatoes would also work as an alternative.
- This dish is naturally vegetarian and can be made vegan by omitting dairy toppings.
- Be sure to stir occasionally during simmering to prevent sticking and burning on the skillet bottom.
- Adjust seasoning to taste; start with less chili powder and cayenne if you prefer mild heat.
