Loaded Potato Taco Bowl
A delicious fusion of crispy potatoes, black beans, and fresh toppings that create a hearty and satisfying taco-inspired bowl.
- 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
- 2 large potatoes, diced
- 1 cup black beans, drained and rinsed
- 1 cup corn, cooked
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, taco seasoning, salt, and pepper.
- Bake for 25-30 minutes, or until the potatoes are crispy and golden.
- Layer the baked potatoes in a bowl as your base, then add black beans, corn, diced tomatoes, and avocado.
- Top with shredded cheese and a dollop of sour cream.
- Serve warm and enjoy!
Notes
For extra crunch, consider parboiling the potatoes before roasting. Customize toppings to your liking for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/loaded-potato-taco-bowl-2/