Loaded Potato Bowls
A delightful dish that perfectly combines flavors and textures, great for lunch or dinner.
Ingredients
For the Potatoes
- 2 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- Salt and pepper, to taste
For the Toppings
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 medium avocado, sliced
- 1/2 cup shredded cheese
- Sour cream, for topping
- Fresh cilantro, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, taco seasoning, salt, and pepper.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, or until they are tender and golden.
Assembly
- In a large serving bowl, layer the roasted potatoes, black beans, corn, and diced tomatoes.
- Top with sliced avocado, shredded cheese, and a dollop of sour cream.
- Garnish with fresh cilantro and serve immediately.
Notes
Don't overcrowd the baking sheet to ensure potatoes roast and crisp up. Use fresh ingredients for best results and season well.