Mexican Taters and Beans
Get ready to spice up dinner with this vibrant and hearty recipe for Mexican Taters and Beans! Featuring crispy roasted russet potatoes seasoned with smoky paprika, cumin, and garlic, this dish is topped with a zesty combination of black beans, diced tomatoes with green chilies, and sautéed red onions. Bursting with bold flavors, it’s an easy, satisfying meal that’s perfect for weeknight dinners or casual entertaining. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream for an irresistible, customizable finish. Quick to prepare in just 50 minutes and naturally vegetarian, this crowd-pleasing recipe will have everyone coming back for seconds! Perfect keywords: "Mexican potatoes recipe," "vegetarian Mexican dinner," "roasted potatoes and beans."
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Canned black beans (drained and rinsed)
- 1 cup Canned diced tomatoes with green chilies
- 1 small Red onion (diced)
- 0.5 cup Fresh cilantro (chopped)
- 1 cup Shredded cheddar cheese (optional)
- 0.5 cup Sour cream (optional, for serving)
- 0.25 cup Hot sauce (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C).
Wash and cube the russet potatoes into approximately 1-inch pieces. Place them in a large mixing bowl.
Drizzle the olive oil over the potatoes and season with smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to coat the potatoes evenly.
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway through cooking, until they are golden brown and crispy.
While the potatoes are roasting, heat a medium-sized skillet over medium heat.
Add the diced red onion to the skillet and sauté for 3-4 minutes until softened.
Stir in the black beans and canned diced tomatoes with green chilies. Cook for 5-6 minutes, stirring occasionally, until heated through and the flavors meld.
Remove the skillet from heat and stir in half of the chopped cilantro.
Once the roasted potatoes are done, remove them from the oven and let them cool slightly.
Serve by layering the roasted potatoes on a platter, topping them with the warm bean mixture, and sprinkling with the remaining chopped cilantro.
Optionally, garnish with shredded cheddar cheese, a dollop of sour cream, and a drizzle of hot sauce for extra flavor.
Enjoy your delicious Mexican Taters and Beans!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 6.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 348 mg | 27% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2058 mg | 44% | |
*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.
