This cheesy potato and black bean bake is a delicious alternative way to enjoy Mexican-inspired black beans, with the addition of crispy cubed potatoes and golden melted cheese on top taking this simple dish to another level. Enjoy as is or with sliced avocado and a fresh pico de Gallo.

I love Mexican recipes, which is why I’ve shared so many in the past! My Mexican pinto beans remain a solids staple for so many readers, and my crispy potato tacos are another super popular post!

This cheesy potato black bean bake is comfort food at it’s finest – deliciously spicy black beans are topped with crispy cubed potatoes, all blanketed by a layer of golden, melty cheese, perfect for scooping up with your spoon and savoring!

I think this is the perfect meal on it’s own, but you could also add one of these dips to make it next level:

• Avocado Lime Crema
• Creamy Jalapeno Sauce (Copycat Taco Bell Quesadilla Sauce)
• Cream Salsa Dressing

Cooking Tips:

Here’s a few tips to help you get the most out of this recipe!

• Cut the potatoes small: We basically want the cubed potatoes to form a “potato tot” crust on top of the black beans (think a Mexican-inspired shepherd’s pie!), so aim for small cubes – this also ensures the potatoes cook in the air fryer in 20 minutes!
  
• Go heavy with the spices: Don’t be shy with your paprika, cumin, salt, and other spices in this recipe. That’s what makes the black beans really shine! If you don’t like spice, just omit the cayenne chili or at least add just a pinch.
  
• Add sour cream: For a super creamy sauce, you could add sour cream to the black beans before topping them with the potatoes and cheese.
  
• Cheese: I used a mixture of shredded mature cheddar cheese and mozzarella for this recipe. You could use whatever blend you prefer, but make sure it’s something that melts well!
  
• Spice: The jalapenos do, obviously, increase the spice factor in this recipe. Omit them if you want less spice!

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Cheesy Potato & Black Bean Bake

Yield: 2-3 portions

Cook Time: 25 minutes

Total Time: 25 minutes

This easy, one-pot cheesy potato & black bean bake makes the perfect quick comfort dinner. The crispy potato cubes on top make this dish an absolute winner.

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Ingredients

For the potatoes:

• 2 medium potatoes, cut into small cubes
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp olive oil

For the black bean bake:

• 1 tbsp olive oil
• 2 large garlic cloves, minced
• 1 400g tin of black beans, lightly drained
• 1 red pepper, diced
• 1 white onion, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp onion powder
• 0.5 tsp cayenne chili pepper
• 1 tsp salt
• 50g tomato passata
• 150ml vegetable stock
• 6-7 jarred jalapeno slices
• 75g shredded cheese
• 10g diced fresh coriander

Instructions

1. Cut your potatoes into small cubes and coat them in the spices and oil. Air fry at 200C for 20 minutes, or until golden and crispy.
2. Meanwhile, heat the oil in your skillet and saute the onion and red pepper for 5 minutes. Add the garlic and spices, cook for another minute, then stir in the tomato passata and the black beans. Allow the dish to simmer for 10 - 15 minutes on a low heat until the sauce has thickened.
3. Top the black bean mixture with your crispy potatoes, then top with the cheese.
4. Place your skillet under your preheated grill for 5-7 minutes until the cheese is golden and melted. Top with diced coriander and serve!

Notes

You could omit the potatoes if you prefer to make this a truly one-pot dish, and instead serve the cheesy black beans with tortilla chips or rice.

Optional extra you could add to this recipe include sweet corn, pinto beans, a scoop of sour cream for a creamier sauce, or some fresh avocado on top.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 776Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 37mgSodium: 1653mgCarbohydrates: 102gFiber: 25gSugar: 10gProtein: 34g

Did you make this recipe?

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