Description
Spicy Fiesta Mexican Potatoes are a vibrant, flavorful dish loaded with spices, beans, corn, and cheese. Perfect for a fiesta-inspired dinner or a hearty side dish, this recipe is full of color and bold Mexican flavors.
Ingredients
- 4 large russet potatoes, diced into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 cup bell peppers (red, green, yellow), diced
- 1 cup red onion, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- Optional toppings: jalapeños, sour cream, avocado, salsa
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25–30 minutes until tender and golden, flipping halfway.
- In the last 10 minutes of roasting, add diced bell peppers and red onion to the sheet and toss with the potatoes.
- Remove from oven and stir in black beans, corn, and shredded cheese. Return to oven for 5 minutes until cheese melts.
- Drizzle with lime juice and sprinkle with fresh cilantro before serving.
- Top with optional jalapeños, sour cream, avocado, or salsa for extra flair.
Notes
- Use sweet or smoked paprika for a different flavor profile.
- Can be made vegetarian or vegan by skipping cheese or using plant-based cheese.
- Perfect as a side or main for brunch, dinner, or potlucks.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican