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Mexican Potatoes: A Spicy & Flavorful Recipe

Savor the Flavor: Mexican Potatoes, a Spicy Delight

Discover the zesty and customizable Mexican Potatoes: A Spicy & Flavorful Recipe that everyone will adore.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Yukon Gold Potatoes can substitute with red potatoes
  • 2 tablespoons Olive Oil you can use vegetable or canola oil
For the Aromatics
  • 1 medium Yellow Onion or white onion for sharper taste
  • 3 cloves Garlic minced
For the Veggies
  • 1 medium Red Bell Pepper can substitute with orange or yellow bell pepper
  • 1 medium Green Bell Pepper optional for flavor depth
  • 1 medium Jalapeño Pepper optional for heat
For the Goodness
  • 1 can Diced Tomatoes drained or fresh tomatoes
  • 1 can Black Beans rinsed and drained
  • 1 cup Corn canned, fresh or frozen
For the Spices
  • 2 tablespoons Taco Seasoning store-bought or homemade
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Cumin no direct substitute
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • ¼ teaspoon Cayenne Pepper optional for extra heat
For Garnishing
  • ¼ cup Fresh Cilantro optional
  • ½ cup Sour Cream or Greek yogurt
  • ½ cup Shredded Cheese optional topping
  • to taste Hot Sauce for serving

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Scrub the Yukon Gold potatoes under running water until clean. Cut into 1-inch cubes and set aside.
  2. Chop the yellow onion and mince the garlic, and gather ingredients for sautéing.
  3. Chop the red bell pepper, green bell pepper, and jalapeño into bite-sized pieces.
  4. Heat the olive oil in a large skillet over medium-high heat for 2-3 minutes.
  5. Add the cubed potatoes to the skillet and cook for 8-10 minutes, stirring occasionally.
  6. Stir in the chopped onions, garlic, and bell peppers, and sauté for an additional 5-7 minutes.
  7. Add the jalapeño to the skillet and cook for another minute.
  8. Add diced tomatoes, black beans, and corn, mixing thoroughly and heating for 2-3 minutes.
  9. Stir in the taco seasoning, chili powder, cumin, and smoked paprika; season to taste with salt and pepper.
  10. Reduce heat to low, cover, and let simmer for 15-20 minutes.
  11. Taste and adjust seasoning as necessary, cooking longer if the potatoes are too firm.
  12. Remove from heat and garnish with fresh cilantro, and serve with optional toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 15IUVitamin C: 90mgCalcium: 6mgIron: 10mg

Notes

This dish can be customized with different vegetables and spiciness levels to suit individual tastes.

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