Loaded Potato Taco Bowl
A delightful and customizable dish featuring crispy roasted potatoes layered with black beans, corn, diced tomatoes, and creamy avocado, topped with crunchy tortilla chips and fresh cilantro.
Ingredients
Main Ingredients
- 2 large russet potatoes, diced
- 1 tablespoon olive oil For roasting the potatoes
- 1 teaspoon smoked paprika Adds smoky flavor
- 1 teaspoon garlic powder For flavoring
- to taste Salt and pepper Season to your preference
- 1 cup black beans, rinsed and drained Adds protein
- 1 cup corn Can use fresh, frozen, or canned
- 1 cup diced tomatoes Fresh or canned can be used
- 1 large avocado, sliced For creamy texture
- 1/2 cup shredded cheese (like sharp cheddar) Can substitute with other kinds
- to taste Crushed tortilla chips or Fritos for topping For added crunch
- to taste Fresh cilantro for garnish Enhances flavor
- 1 lime wedges for serving For squeezing over before serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and dice the potatoes.
- In a large bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
Assembly
- In a serving dish, layer the crispy potatoes, black beans, corn, diced tomatoes, and shredded cheese.
- Top with sliced avocado and crushed tortilla chips.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Feel free to customize toppings, and consider serving with a side salad. Store leftovers in an airtight container for up to 3 days.