Loaded Potato Taco Bowl

A fun and tasty meal that combines roasted potatoes with black beans, corn, cheese, and customizable toppings, perfect for lunch or dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: American, Tex-Mex

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

2 large potatoes, diced Yukon gold or russet work well.
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste Salt and pepper
1 cup black beans, rinsed and drained
1 cup corn, cooked
1 cup shredded cheese (cheddar or Mexican blend) Use low-fat cheese for a healthier option.
1 medium avocado, sliced
1 cup salsa
to taste Crushed tortilla chips or Fritos for topping For extra crunch.

Method

Preparation

Preheat oven to 425°F (220°C).
In a bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until golden and crispy, turning halfway through.

Assembly

In a serving bowl, layer the roasted potatoes, black beans, corn, and cheese.
Top with avocado slices and salsa.
Finish with crushed tortilla chips or Fritos for extra crunch. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. Adjust spices to taste, or add extra vegetables for crunch. Customize with your favorite toppings.