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Loaded Potato Taco Bowl

A satisfying and customizable weeknight dinner featuring crispy roasted potatoes, savory black beans, and fresh toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 2 large potatoes Opt for starchy varieties like Russet for crispy texture.
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
For the Taco Bowl
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup diced tomatoes
  • 1 large avocado diced, consider mashing for creaminess
  • 1 cup shredded cheese cheddar or Mexican blend
  • Crushed tortilla chips or Fritos for topping
  • Sour cream and salsa for serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and dice the potatoes into bite-sized pieces, aiming for one-inch cubes for even cooking.
  3. In a bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper, ensuring every cube is well-coated.
Cooking
  1. Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes or until golden and crispy, tossing halfway through.
  2. While the potatoes are roasting, prepare the taco bowl base using black beans, corn, diced tomatoes, and avocado.
Assembly
  1. Once the potatoes are done, assemble your bowl starting with a layer of roasted potatoes.
  2. Add the prepared mixture of black beans, corn, tomatoes, and avocado.
  3. Top with shredded cheese and crushed tortilla chips or Fritos.
  4. Serve with a dollop of sour cream and salsa.

Notes

Customize with your favorite toppings or ingredients on hand. Store leftovers in an airtight container in the refrigerator for up to three days.