Begin by thoroughly scrubbing the Yukon Gold potatoes under running water to remove any dirt. Cut them into 1-inch cubes.

Finely chop the yellow onion and mince the garlic. Set aside in a bowl.

Seed and chop the red and green bell peppers into bite-sized pieces. If using jalapeño, mince it finely.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Add the cubed potatoes to the skillet, cook for 8-10 minutes, stirring until golden brown.

Once golden, add the onion, garlic, and bell peppers to the skillet. Cook for an additional 5-7 minutes.

If using jalapeño, stir it in and cook for one more minute.

Stir in the diced tomatoes, black beans, and corn, mixing well to combine.

Sprinkle in the taco seasoning, chili powder, cumin, smoked paprika, and cayenne pepper. Stir until coated.

Season with salt and black pepper to taste. Simmer over medium heat for 15-20 minutes, covered.

Check doneness. If needed, cook for an additional 5 minutes and adjust seasoning.

Remove from heat, garnish with cilantro, and serve with optional toppings.