Mexican Potato Bake

This one-pot wonder brings all the flavours of Mexico into one bite. Perfect for breakfast, lunch or dinner, this kid-friendly vegan meal is packed with veggies and meaty kidney beans.

Partner: PEI Potatoes

Growing potatoes isn't just a business on Prince Edward's in our nature! We have over two hundred years of experience growing high-quality potatoes on an Island that’s ideally suited to produce the best potatoes you've ever tasted thanks to our rich, red soil and clear air! Our potatoes are recognized all over the world for their unique taste and excellent quality.

Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
4-6 servings


4-5 PEI Russet medium-sized potatoes, cut in 2-inch cubes 
1 red onion, finely chopped
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp chilli powder
Salt to taste
1 red bell pepper, cut into 2-inch chunks
1 yellow bell pepper, cut into 2-inch chunks
1 400 mL can kidney beans, drained 
1 400 mL can diced tomatoes 
1 341 mL can whole kernel corn
250g medium mushrooms, quartered
½ cup vegan cheddar cheese, grated 
½ cup vegan mozzarella cheese, grated

To Serve:

Fresh coriander (optional)
Black pepper


  1. Preheat over to 375˚F. 
  2. Mix the diced potatoes, spices and olive oil in a casserole until well combined. Roast 25 minutes.
  3. Remove pot from oven then add the tomatoes, corn, kidney beans and peppers and mix till well incorporated and return in oven for another 15 minutes. 
  4. Remove from oven and check to see if the potatoes are well done. Top with the grated vegan cheeses and bake for another 15 minutes. 
  5. Let cool for about 10 minutes and serve topped with fresh coriander and freshly ground pepper.



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