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+ servings
Mexican Potatoes: A Spicy

Savor the Flavor with Easy Spicy Mexican Potatoes

Transform humble potatoes into a delicious side dish with spicy Mexican flavors in this quick and easy recipe featuring black beans and corn.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mexican
Calories: 320

Ingredients
  

For the Potatoes
  • 2 pounds Yukon Gold Potatoes substitute with Russet or Red potatoes if needed
For the Vegetables
  • 1 Yellow Onion substitute with white onion if needed
  • 3 cloves Garlic or use garlic powder
  • 1 Red Bell Pepper can substitute with green bell pepper
  • 1 Green Bell Pepper any color bell pepper can be substituted
  • 1 Jalapeño Pepper omit for milder dish or swap for a milder pepper
  • 1 can Diced Tomatoes fresh tomatoes can be used but may require more cooking time
  • 1 can Black Beans pinto beans can be a great alternative
  • 1 can Corn frozen corn can also be used
For the Spices
  • 1 packet Taco Seasoning homemade seasoning is a fantastic substitution
  • 1 teaspoon Chili Powder adjust based on spice preference
  • 1 teaspoon Cumin coriander can serve as an alternative
  • 1 teaspoon Smoked Paprika regular paprika can be substituted
  • ¼ teaspoon Cayenne Pepper optional for extra heat
For the Garnish & Toppings
  • ¼ cup Cilantro can substitute with parsley
  • ½ cup Sour Cream or Greek Yogurt avocado or guacamole can be alternatives
  • 1 cup Shredded Cheese optional, vegan cheese works well for non-dairy
  • Hot Sauce optional

Equipment

  • large skillet

Method
 

Preparing the Potatoes
  1. Begin by scrubbing the Yukon Gold potatoes under running water to remove any dirt. Once clean, dice them into 1-inch cubes for even cooking.
  2. Set the cubed potatoes aside while you prep the other ingredients.
Chopping the Vegetables
  1. Finely chop one yellow onion and mince three cloves of garlic. Then, dice the red and green bell peppers, removing the seeds for a cleaner taste.
Cooking the Potatoes
  1. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once shimmering, add the cubed potatoes in a single layer.
  2. Sauté the potatoes for about 8 to 10 minutes, stirring occasionally until they achieve a golden brown color on the outside.
Sautéing the Aromatics
  1. After the potatoes are golden, add the chopped onion, minced garlic, and diced bell peppers to the skillet.
  2. Sauté these for 5 to 7 minutes until the vegetables are softened and fragrant.
Adding the Jalapeño
  1. If you’re seeking an extra kick, stir in a minced jalapeño pepper at this stage, cooking for an additional minute.
  2. Skip this step if you prefer a milder dish.
Combining the Remaining Ingredients
  1. Mix in one can of diced tomatoes, black beans, and corn to the skillet. Stir everything together thoroughly.
Seasoning the Mixture
  1. Sprinkle in taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper as per your taste. Stir well to combine.
Simmering to Perfection
  1. Cover the skillet and reduce the heat to low, allowing the mixture to simmer for 15 to 20 minutes.
  2. Stir occasionally to prevent sticking and check that the potatoes are tender when pierced with a fork.
Serving and Garnishing
  1. Remove the skillet from the heat and transfer the mixture to a serving dish. Garnish with chopped cilantro on top.
Customizing Your Toppings
  1. Serve the Spicy Mexican Potatoes with optional toppings like sour cream, shredded cheese, or hot sauce on the side.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 48gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 70mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet to retain crispiness.

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