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Mia

Potato Taco Bowls: Discover a Flavorful Recipe Here!

A delicious and hearty recipe for Potato Taco Bowls, featuring roasted potatoes topped with a flavorful bean and corn mixture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large russet potatoes peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • Sour cream or Greek yogurt for serving optional

Method
 

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the diced potatoes with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
  4. While the potatoes are roasting, prepare the toppings. In a medium bowl, combine black beans, corn, cherry tomatoes, avocado, cilantro, and lime juice. Mix gently to combine.
  5. Once the potatoes are done, remove them from the oven and let them cool slightly.
  6. To assemble the taco bowls, divide the roasted potatoes among serving bowls. Top with the bean and corn mixture, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt if desired.
  7. Serve immediately and enjoy your delicious potato taco bowls!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 20mgSodium: 300mgFiber: 10gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the bean and corn mixture.
  • Swap out the cheddar cheese for crumbled feta or cotija cheese for a different flavor profile.

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