A hearty mix of crispy roasted potatoes, black beans, corn, and fresh toppings, this Loaded Potato Taco Bowl is a delightful meal that's versatile for lunch or dinner.
Servings 4servings
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Ingredients
For the Roasted Potatoes
2largepotatoes, dicedYukon gold or russet potatoes are recommended for crispiness.
1tablespoonolive oil
1teaspoontaco seasoningAdjust spice level as desired.
For the Bowl
1cupblack beans, drained and rinsedCanned or cooked black beans work well.
1cupcorn, frozen or canned
1cupsalsaChoose your favorite salsa flavor.
1numberavocado, diced
1cupshredded cheeseCheddar or a Mexican blend is recommended.
to tasteSour cream for serving
to tasteChopped cilantro for garnish
Instructions
Preparation
Preheat the oven to 400°F (200°C).
Toss the diced potatoes with olive oil and taco seasoning. Spread them on a baking sheet and roast for 25-30 minutes or until crispy.
Assembly
In a large bowl, combine roasted potatoes, black beans, corn, and salsa.
Divide the mixture into serving bowls.
Top with diced avocado and shredded cheese.
Serve with sour cream and garnish with cilantro.
Notes
Allow leftovers to cool to room temperature before storing in an airtight container in the fridge for up to 3 days. Reheat before serving.