Loaded Potato Taco Bowl
A hearty and comforting dish that combines crispy roasted potatoes with black beans, corn, and fresh toppings for a delightful meal.
Ingredients
For the roasted potatoes
- 2 large large potatoes Cubed
- 1 tablespoon olive oil For roasting
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the bowl assembly
- 1 can black beans Drained and rinsed
- 1 cup corn Fresh, canned, or frozen
- 1 cup diced tomatoes
- 1 each avocado Diced
- 1 cup shredded cheese Cheddar or your choice
- to taste Crushed tortilla chips or Fritos For topping
- to taste Sour cream or Greek yogurt Optional for serving
- to taste Chopped cilantro Optional for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and cube the potatoes. Toss them in olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Roasting
- Spread the potatoes on a baking sheet in a single layer and roast them in the oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
Assembly
- In a bowl, layer the roasted potatoes, black beans, corn, diced tomatoes, avocado, and shredded cheese.
- Top with crushed tortilla chips or Fritos for an extra crunch.
- Serve with sour cream or Greek yogurt and garnish with chopped cilantro if desired.
Notes
These bowls can be stored in an airtight container in the refrigerator for up to three days. Reheat at 350°F until heated through. Cut potatoes into uniform sizes for even roasting. Substitute cheese with plant-based alternatives if desired.