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Welcome to the vibrant world of Mexican cuisine, where every dish tells a story and every bite is a celebration of flavor! Among the many culinary treasures this rich tradition offers, Spicy Mexican Potatoes Fiesta stands out as a colorful and versatile option that can brighten up any meal. Whether you're planning a cozy family dinner, a lively potluck, or simply craving a delicious dish to spice up your weeknight routine, this recipe is perfect for you.

Mexican Potatoes

Discover the vibrant flavors of Mexican cuisine with Spicy Mexican Potatoes Fiesta! This colorful and versatile dish combines fluffy russet potatoes, fresh vegetables, and a blend of bold spices for a delightful meal. Packed with nutrients, this recipe not only excites your palate but also supports your well-being. Perfect for family dinners or potlucks, it's a wholesome and eye-catching addition to your table that everyone will love. Get ready to celebrate flavor!
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Ingredients
  

4 medium-sized russet potatoes, peeled and diced

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 jalapeño, seeded and minced (optional, for heat)

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

Juice of 1 lime

Avocado slices (for serving)

Crumbled queso fresco or shredded cheese (for topping)

Instructions
 

Prepare the Potatoes: Bring a large pot of salted water to a boil. Add the diced potatoes and cook for about 10 minutes, or until just tender. Drain and set aside.

    Sauté the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.

      Season the Veggies: Stir in the smoked paprika, ground cumin, chili powder, salt, and pepper. Cook for an additional minute.

        Incorporate the Potatoes: Add the cooked potatoes to the skillet, stirring carefully to combine with the onion and spice mixture. Let them cook for about 5 minutes, until the potatoes get slightly crispy on the outside.

          Add the Extras: Gently fold in the corn, red bell pepper, jalapeño, black beans, and cherry tomatoes. Stir well and cook for another 5-7 minutes until everything is heated through and the peppers have softened.

            Final Touch: Turn off the heat and mix in the chopped cilantro and lime juice. Adjust seasoning with more salt and pepper if needed.

              Serve: Transfer the spicy Mexican potatoes to a serving platter. Top with avocado slices and crumbled queso fresco or shredded cheese. Optional: Garnish with additional cilantro and lime wedges.

                Prep Time, Total Time, Servings:

                  15 minutes | 35 minutes | Serves 4-6