Description
A hearty Loaded Potato Taco Bowl featuring crispy roasted potatoes, black beans, corn, and fresh toppings for a comforting, customizable meal.
Ingredients
Scale
- 4–5 medium-sized potatoes (russet or Yukon gold)
- 1 can black beans (cooked)
- 1 cup corn (fresh, frozen, or canned)
- Salsa (to taste)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 avocado
- Cilantro (for garnish)
- 1 tablespoon taco seasoning
- Olive oil (for drizzling)
Instructions
- Preheat Your Oven: Set it to 425°F (220°C).
- Prep the Potatoes: Wash and scrub the potatoes, then cut them into 1-inch cubes.
- Season: Drizzle with olive oil and sprinkle with taco seasoning. Toss to coat.
- Roast: Spread potatoes on a baking sheet and roast for 25-30 minutes, turning halfway.
- Warm the Beans and Corn: Heat black beans and corn in a saucepan over medium heat.
- Assemble Your Bowl: Layer roasted potatoes, warm beans, corn, cheese, salsa, guacamole, and cilantro.
- Serve: Enjoy while warm, optionally sharing with friends!
Notes
Customize with your favorite toppings like jalapeños or sour cream. For a quicker version, use air fryer at 400°F (200°C) for 20-25 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 30mg