Preheat the oven to 425°F. Toss the diced potatoes with olive oil, garlic powder, onion powder, chili powder, cumin, salt, and pepper in a large bowl until evenly coated. Spread the potatoes in a single layer on a baking sheet.

Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.

While the potatoes are roasting, prepare the toppings. In a medium bowl, combine the black beans, corn, and diced tomatoes. Season with salt and pepper to taste.

Once the potatoes are done, remove them from the oven and let them cool for a few minutes.

To assemble the taco bowls, divide the roasted potatoes among serving bowls. Top with the black bean mixture, shredded cheese, sour cream, diced avocado, and chopped cilantro.

Serve with lime wedges on the side for an extra burst of flavor.