Mexican Potato Feast has golden crispy potatoes loaded with spicy capsicum, tomatoes, black beans, avocado and finished with a fried egg and loads of coriander. The perfect vegetarian dinner.
I have to say, I’m pretty happy about this Mexican Potato feast, particularly the crispy (oh so crispy) Mexican potatoes that we roast in the oven until they are perfectly golden and crunchy. We add some paprika to them and they come out a treat.
While the potatoes are baking, we make a chunky tomato, capsicum and black bean sauce, a bit like a fajita sauce, using a mix of spices. One spice that you might not normally see in Mexican food is sumac, but I’ve added it in and I love the sweet tanginess it brings to the sauce. We also add a fair bit of red wine vinegar, which reduces down and becomes lovely and zingy.
This is a really flavourful topping that we’ll layer over the golden roast potatoes, then we top with fresh coriander, creamy avocado, fried eggs and paprika.
Ooh, and if you like Mexican dinners, don't forget to try my take on a 7 layer dip (hint, it has a very meaty eighth layer that's delicious) or these Healthy Chicken Enchiladas.
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Mexican Potato Ingredients
- Baby potatoes
- Olive oil
- Smoked paprika
- Shallot
- Garlic
- Red capsicum
- Yellow capsicum
- Green capsicum
- Coriander
- Avocado
- Lemon
- Cinnamon
- Allspice
- Garlic powder
- Onion powder
- Sumac
- Oregano
- Chilli flakes (opt.)
- Mixed baby tomatoes (heirloom)
- Black beans
- Red wine vinegar
- Eggs
- Salt and pepper
See recipe card for quantities.
How to make Mexican Potato
1. Prepare a baking tray and heat your oven to 220 C - we want to blast it high.
2. Slice potatoes into ½ cm rounds. Toss in olive oil, smoked paprika, salt and pepper and lay out on a tray. Place in the oven for 10 minutes.
- 500g baby potatoes
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper
3. Peel and finely slice shallot. Peel and chop garlic. Slice capsicum. Roughly chop coriander. Deseed, peel and slice avocado into wedges. Slice lemon into wedges.
Option to add slices of capsicum, avocado and their portion of tomatoes to your child’s plate now if they prefer them plain.
- 2 shallots
- 2 cloves garlic
- 1 red capsicum
- 1 yellow capsicum
- 1 green capsicum
- ⅓ bunch coriander
- 1 avocado
- 1 lemon
4. Once the timer for the potatoes goes, turn them and return them to the oven for another 10 minutes.
5. Combine smoked paprika, cinnamon, allspice, garlic powder, onion powder, sumac, oregano, salt and pepper and set aside. You could also add chilli flakes if you want a bit of a kick.
- 1 tablespoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sumac
- ½ teaspoon oregano
- Salt and pepper
- Chilli flakes (opt.)
6. Place a deep frying pan over high heat and add oil. Add shallot and garlic, stir until fragrant, then add capsicum.
- 1 tablespoon olive oil
- 2 shallots
- 2 cloves garlic
- 1 red capsicum
- 1 yellow capsicum
- 1 green capsicum
7. Add whole tomatoes to the frying pan and continue to cook for 3-4 minutes, stirring occasionally.
If you didn’t before, option to remove cooked tomatoes and capsicum for your child now.
- 400g mixed baby tomatoes (heirloom)
8. Add spice mix to the tomato mixture, stir through, and use the flat of your spoon to squash tomatoes. Drain black beans and add to the pan, along with red wine vinegar. Reduce heat to medium and cook for 4 more minutes, stirring occasionally, until red wine has reduced. Meanwhile, continue to the next step.
- 400g can black beans
- ⅓ cup red wine vinegar
9. Place another frying pan on high, add a little oil and fry eggs, sunny side up. Remove potatoes from the oven if you have not already.
- 2 teaspoon olive oil
- 4 eggs
10. To serve, layer potatoes, tomato capsicum mixture, coriander, fried eggs, avocado slices, and lemon on a serving plate (or individual plates). Sprinkle over paprika, salt and pepper.
To serve kids, add potatoes and a fried egg to their plate with the plain tomatoes and capsicum. Slice fried egg into fingers. Skip the coriander and lemon.
- ⅓ bunch coriander
- 1 avocado
- 1 lemon
- Paprika to season
- Salt and pepper
Substitutions
- Alternative proteins - If you want to add meat to this dinner you could swap black beans for beef mince, and add it after the onion but before the tomatoes.
- Vegetarian - This dinner recipe is vegetarian. To make it Vegan, skip the eggs.
- Gluten Free - This dinner recipe is gluten free.
- Dairy Free - This dinner recipe is dairy free.
Kid-Friendly Variations
- Option to serve capsicum and tomatoes plain instead of in the capsicum sauce, or just sauteed.
- Option to serve avocado wedges, fried egg and potatoes in sections (not layered).
- Skip coriander and lemon.
Equipment
You will need a baking tray, an oven, two (2) frying pans, a stovetop.
Top tip
Make sure you cover all the potatoes with olive oil, and feel free to add some more if you need it. You can also use fresh or canned cherry tomatoes if you can’t get heirloom tomatoes.
Recipe
Mexican Potato Feast
Equipment
- Baking tray
- Oven
- 2 Frying pans
- Stovetop
Ingredients
- 500 g baby potatoes
- Olive oil ¼ cup
- Smoked paprika 1.5 tbsp
- 2 shallots
- 2 cloves garlic
- 1 red capsicum
- 1 yellow capsicum
- 1 green capsicum
- ⅓ bunch coriander
- 1 avocado
- 1 lemon
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sumac
- ½ teaspoon oregano
- Chilli flakes opt.
- 400 g mixed baby tomatoes heirloom
- 1 can black beans 400g
- ⅓ cup red wine vinegar
- 4 egg
- Salt and pepper
Instructions
- Prepare a baking tray and heat your oven to 220 C - we want to blast it high.
- Slice potatoes into ½ cm rounds. Toss in 2 tablespoons olive oil, 1 teaspoon smoked paprika, salt and pepper and lay out on a tray. Place in the oven for 10 minutes.500 g baby potatoes, Olive oil, Smoked paprika, Salt and pepper
- Peel and finely slice shallot. Peel and chop garlic. Slice capsicum. Roughly chop coriander. Deseed, peel and slice avocado into wedges. Slice lemon into wedges. Option to add slices of capsicum, avocado and their portion of tomatoes to your child’s plate now if they prefer them plain.2 shallots, 2 cloves garlic, 1 red capsicum, 1 yellow capsicum, 1 green capsicum, ⅓ bunch coriander, 1 avocado, 1 lemon
- Once the timer for the potatoes goes, turn them and return them to the oven for another 10 minutes.
- Combine 1 tablespoon smoked paprika, cinnamon, allspice, garlic powder, onion powder, sumac, oregano, salt and pepper and set aside. You could also add chilli flakes if you want a bit of a kick.Smoked paprika, 1 teaspoon cinnamon, 1 teaspoon allspice, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sumac, ½ teaspoon oregano, Salt and pepper, Chilli flakes
- Place a deep frying pan over high heat and add a tablespoon of oil. Add shallot and garlic, stir until fragrant, then add capsicum.Olive oil, 2 shallots, 2 cloves garlic, 1 red capsicum, 1 yellow capsicum, 1 green capsicum
- Add whole tomatoes to the frying pan and continue to cook for 3-4 minutes, stirring occasionally.If you didn’t before, option to remove cooked tomatoes and capsicum for your child now.400 g mixed baby tomatoes
- Add spice mix to the tomato mixture, stir through, and use the flat of your spoon to squash tomatoes. Drain black beans and add to the pan, along with red wine vinegar. Reduce heat to medium and cook for 4 more minutes, stirring occasionally, until red wine has reduced. Meanwhile, continue to the next step.1 can black beans, ⅓ cup red wine vinegar
- Place another frying pan on high, add 2 teaspoons oil and fry eggs, sunny side up. Remove potatoes from the oven if you have not already.Olive oil, 4 egg
- To serve, layer potatoes, tomato capsicum mixture, coriander, fried eggs, avocado slices, and lemon on a serving plate (or individual plates). Sprinkle over paprika, salt and pepper.To serve kids, add potatoes and a fried egg to their plate with the plain tomatoes and capsicum. Slice fried egg into fingers. Skip the coriander and lemon.Smoked paprika, ⅓ bunch coriander, 1 avocado, Salt and pepper
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