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

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★★★★★

4.7 from 101 reviews

This vibrant Mexican Potatoes recipe is a delicious and spicy dish featuring tender Yukon Gold potatoes cooked with bell peppers, black beans, corn, and a blend of taco-inspired spices. Perfect as a main or side, it’s an easy skillet meal packed with bold flavors and customizable heat levels. Serve it topped with fresh cilantro, sour cream, shredded cheese, and hot sauce for a satisfying and colorful meal.

Ingredients

Scale

Vegetables & Beans

  • 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

  • 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. 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 a balanced flavor and texture.
  3. Minced Garlic: Mince the garlic cloves finely to release their aroma and flavor.
  4. Prep Bell Peppers: Remove seeds and membranes from the red and green bell peppers, then chop into bite-sized pieces for a colorful dish.
  5. Prepare Jalapeño: If using, remove seeds and membranes from the jalapeño pepper, mince it carefully, and wash your hands afterward to avoid irritation.
  6. Heat Oil: In a large skillet or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat to prepare for sautéing.
  7. Cook Potatoes: Add the cubed potatoes to the heated oil and cook, stirring occasionally, until they are lightly browned and starting to become tender, about 8-10 minutes.
  8. Sauté Vegetables: Add the chopped onion, minced garlic, and bell peppers to the skillet. Cook while stirring occasionally until the onion turns soft and translucent, roughly 5-7 minutes.
  9. Add Jalapeño: Add the minced jalapeño if using, and cook for another minute stirring constantly to evenly distribute the heat.
  10. Add Canned Ingredients: Stir in the undrained diced tomatoes, rinsed black beans, and drained corn, mixing well with the other ingredients.
  11. Season: Sprinkle in the taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper if desired. Stir thoroughly to coat everything with the spices.
  12. Adjust Salt & Pepper: Season with salt and freshly ground black pepper to taste, crucial for balancing the flavors.
  13. Simmer: Bring the mixture to a gentle simmer, then reduce heat to low, cover the skillet, and cook for 15-20 minutes or until potatoes are tender. Stir occasionally to prevent sticking or burning.
  14. Check Doneness: Test the potatoes by piercing them with a fork; if still slightly firm, cook a few minutes more until perfectly tender.
  15. Finish Cooking: Once potatoes are tender and the sauce has thickened slightly, remove the skillet from heat to prevent overcooking.
  16. Serve: Transfer the Mexican potatoes to a serving dish, garnish with fresh cilantro, and serve hot with optional sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, and hot sauce as desired for extra creaminess and kick.

Notes

  • Adjust the amount of jalapeño and cayenne pepper to control the spice level.
  • Yukon Gold potatoes hold their shape well but you can substitute with Russet potatoes if preferred.
  • Using a heavy skillet or Dutch oven helps cook the potatoes evenly and prevents sticking.
  • Leftovers store well in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
  • This dish can be made vegan by omitting optional cheese and sour cream toppings.

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

Find it online: https://dinewithdylan.com/mexican-potatoes-a-spicy-and-flavorful-recipe-youll-love-recipe/