Fiesta Potato Bake
Get ready to bring bold, zesty flavors to your table with this irresistible Fiesta Potato Bake! This easy-to-make casserole combines tender russet potatoes, sautéed bell peppers, corn, and black beans, all seasoned with a smoky blend of cumin, chili powder, and paprika. Tossed with creamy sour cream and gooey cheddar cheese, then topped with buttery panko breadcrumbs for a golden, crispy finish, this dish is as comforting as it is vibrant. Perfect for family dinners or potlucks, this crowd-pleaser is ready in just over an hour and serves up hearty portions of Southwest-inspired goodness. Don't forget the final sprinkle of green onions for a fresh pop of flavor! Keywords: fiesta potato bake, Southwest casserole, cheesy potato bake, Tex-Mex side dish, easy potato casserole.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup sweet corn kernels
- 1 cup black beans (drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 0.5 cup sour cream
- 2 tablespoons green onions (sliced)
- 0.5 cup panko breadcrumbs
- 2 tablespoons butter (melted)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
Peel and dice the potatoes into 1-inch cubes. Place them in a large pot, cover with water, and bring to a boil. Cook for 10 minutes, or until the potatoes are just tender. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5 minutes, or until softened.
Stir in the sweet corn kernels, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked potatoes, sautéed vegetable mixture, 1.5 cups of shredded cheddar cheese, and sour cream. Mix until well incorporated.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumbs over the potato mixture in the baking dish.
Top with the remaining 0.5 cup of shredded cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove from the oven and let cool for 5 minutes. Sprinkle with sliced green onions before serving. Enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.1 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
