Mexican Potato Bake

Ingredients

• 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