Golden Potato Taco Bowl
A delightful and easy meal featuring crispy potatoes, colorful veggies, and hearty beans, perfect for gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 large potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (optional)
- Sour cream (optional)
- Fresh cilantro, for garnish
- Taco shells or tortilla chips
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out evenly on a baking sheet and bake for 25-30 minutes, or until they are golden and crispy.
- Combine the baked potatoes, black beans, corn, diced avocado, and halved cherry tomatoes in a large bowl. Gently toss to mix everything together.
- Scoop the mixture into taco shells or serve it on a bed of tortilla chips for a lively presentation.
- Top with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro if desired.
Notes
Adjust seasonings to taste and feel free to customize with your favorite toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 15mg
Keywords: taco bowl, vegetarian recipe, easy dinner, healthy meal