Loaded Potato Taco Bowl
A Flavor-Packed Delight that blends classic taco ingredients with the heartiness of potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 medium potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen)
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Crushed tortilla chips or Fritos, for topping
- Sour cream or Greek yogurt, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and dice the potatoes into bite-sized cubes. Toss them in a mixing bowl with olive oil, smoked paprika, garlic powder, and season with salt and pepper.
- Spread the seasoned potatoes evenly on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
- Warm the black beans and corn in a medium saucepan over medium heat for about 5-7 minutes.
- Assemble your bowls starting with a scoop of roasted potatoes, followed by warmed black beans and corn, then top with diced avocado and shredded cheese.
- Add a dollop of sour cream or Greek yogurt and garnish with fresh cilantro.
Notes
For a twist, try using sweet potatoes or adding jalapeños for a kick. You can also prep ingredients ahead of time and store them in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: loaded potato bowl, taco bowl, comfort food, vegetarian tacos, easy dinner