Loaded Potato Taco Bowl
A delightful mix of crispy roasted potatoes, black beans, and fresh toppings that create the perfect weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 avocado, sliced
- Crushed tortilla chips or Fritos for topping
- Sour cream and salsa for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until crispy and golden brown.
- Watch the potatoes; keep them in a single layer for that perfect crunch.
- While the potatoes are roasting, prepare the other toppings. Heat the black beans and corn in a small saucepan until warmed through.
- Using fresh corn? Just shuck it and slice off the kernels for a vibrant addition.
- To assemble the loaded potato taco bowl, start with a base of crispy potatoes, and add black beans, corn, and diced tomatoes.
- Visual appeal is key here; layer the ingredients for that Instagram-worthy shot.
- Top with sliced avocado, crushed tortilla chips or Fritos, and finish with a dollop of sour cream and salsa. Enjoy your hearty meal!
Notes
Cut potatoes evenly for even cooking and don’t overcrowd the baking sheet for the best crispiness.
Find it online: https://www.zaynkitchen.com/loaded-potato-taco-bowl/