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Loaded Potato Taco Bowl

A flavorful dish combining crispy potatoes with savory taco toppings, perfect for family gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 2 large potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
For the Bowl
  • 1 cup cooked black beans rinsed
  • 1 cup corn drained
  • 1 cup diced tomatoes
  • 1 large avocado, diced
  • to taste fresh cilantro for garnish
  • optional sour cream or Greek yogurt
  • optional shredded cheese
  • optional taco seasoning

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Peel and dice the potatoes into bite-sized cubes.
  2. In a mixing bowl, combine the diced potatoes with olive oil, chili powder, cumin, salt, and pepper to taste. Toss the potatoes until evenly coated.
Baking
  1. Spread the seasoned potatoes out in a single layer on a baking sheet. Bake for about 25-30 minutes, flipping halfway through until crispy and golden brown.
Assembly
  1. While the potatoes are baking, prepare your toppings by rinsing the black beans, draining the corn, and dicing the tomatoes and avocado.
  2. Once the potatoes are ready, remove them from the oven and let them cool slightly. Assemble your Loaded Potato Taco Bowl by layering the crispy potatoes, black beans, corn, tomatoes, and avocado in a deep bowl.
  3. Finish off your bowl with fresh cilantro, sour cream or Greek yogurt, shredded cheese, and additional taco seasoning if desired.

Notes

If you want to make it vegetarian, feel free to add grilled veggies instead of beans! You can also swap corn for roasted peppers or even add some cooked quinoa for extra nutrition. Make sure the potatoes are in a single layer on the baking sheet to prevent steaming instead of crisping.