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–+ servings

Loaded Potato Taco Bowl

Loaded Potato Taco Bowl featuring crispy potatoes, toppings, and garnishes.
A delightful combination of roasted potatoes, black beans, avocado, and cheese, perfect for a cozy night in or a fun family dinner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

For the Roasted Potatoes

  • 2 large potatoes Yukon Gold recommended for creamy texture
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper

For the Bowl

  • 1 cup black beans drained
  • 1 cup corn canned or frozen
  • 1 cup diced tomatoes
  • 1 large avocado diced
  • 1 cup shredded cheese cheddar or your choice
  • to taste crushed tortilla chips or Fritos for topping

Instructions

Preparation

  • Preheat your oven to 425°F (220°C).
  • Wash and dice the potatoes into bite-sized pieces.
  • In a bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
  • Spread the potatoes out on a baking sheet and roast for about 25-30 minutes, stirring halfway through for even cooking.

Assembly

  • In a serving bowl, layer the roasted potatoes, black beans, corn, diced tomatoes, and avocado.
  • Top with shredded cheese and a generous handful of crushed chips or Fritos.
  • Serve warm and enjoy.

Notes

Store leftover ingredients separately in airtight containers. Roasted potatoes can be refrigerated for up to three days. Fresh toppings are best used within a day.