Description
A quick and easy loaded potato taco bowl featuring crispy roasted russet potatoes topped with seasoned black beans, corn, fresh veggies, and zesty garnishes. Perfect for weeknight dinners and customizable to your taste.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced or diced
- 1/2 cup shredded cheddar cheese or Mexican blend (optional)
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Optional extras: sour cream or Greek yogurt, pickled jalapeños, hot sauce
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Peel and dice 4 large russet potatoes into 1-inch cubes. Rinse in cold water to remove excess starch, then pat dry thoroughly.
- In a large bowl, toss the dried potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the baking sheet with space between pieces.
- Roast for 25-30 minutes, flipping halfway through, until golden and crispy on the outside and tender inside.
- While potatoes roast, rinse and drain black beans and corn. Chop red onion and halve cherry tomatoes. Slice or dice avocado and chop cilantro.
- Mix taco seasoning by combining chili powder, garlic powder, onion powder, and cayenne pepper in a small bowl.
- Optional: Warm black beans and corn in a skillet over medium heat with half the taco seasoning for about 5 minutes until heated through.
- Assemble the bowl by layering roasted potatoes, black beans and corn, chopped onion, tomatoes, and avocado.
- Sprinkle shredded cheese on top while potatoes are still warm to allow it to melt slightly.
- Garnish with chopped cilantro and a squeeze of fresh lime juice. Add optional toppings like sour cream, pickled jalapeños, or hot sauce as desired.
- Serve immediately for best texture and flavor.
Notes
Dry potatoes thoroughly before roasting to ensure crispiness. Flip potatoes halfway through roasting for even browning. Warm beans and corn with seasoning for extra flavor. Assemble just before serving to keep potatoes crisp. Can use air fryer for potatoes to reduce cook time. Customize toppings and protein as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 52
- Fiber: 10
- Protein: 12
Keywords: potato taco bowl, loaded potato bowl, easy weeknight dinner, taco bowl recipe, crispy potatoes, black beans, corn, avocado, Mexican flavors