Go Back

Loaded Potato Taco Bowl

A fun twist on traditional tacos featuring hearty roasted potatoes and classic taco fillings, perfect for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes, cubed Cut into even cubes for uniform cooking.
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1 can black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1 avocado sliced For topping.
  • 0.5 cup shredded cheese For topping.
  • Sour cream, for serving
  • Chopped cilantro, for garnish
  • Lime wedges, for serving Adds fresh tangy flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed potatoes with olive oil and taco seasoning.
Cooking
  1. Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until tender and golden.
  2. In a large bowl, combine the black beans, corn, diced tomatoes, and roasted potatoes.
Serving
  1. Serve the mixture in bowls topped with avocado slices, shredded cheese, sour cream, and cilantro.
  2. Squeeze fresh lime juice over the bowls before serving.

Notes

To store leftovers, place the Loaded Potato Taco Bowl in an airtight container in the fridge. It will keep well for 3-4 days. Reheat in the microwave or oven when you are ready to enjoy it again. You can customize the toppings based on your preferences, like adding jalapeños or extra veggies.