Description
A simple and delicious potato taco bowl recipe.
Ingredients
Scale
- 1 pound potatoes, cubed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup black beans, rinsed and drained
- 1/4 cup corn
- 1/4 cup salsa
- 2 tablespoons shredded cheese
- Optional toppings: avocado, cilantro, sour cream
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
- Assemble your taco bowls: place a portion of roasted potatoes in each bowl.
- Top with black beans, corn, salsa, and shredded cheese.
- Add any desired optional toppings.
Notes
- You can use sweet potatoes for a different flavor.
- Adjust the spices to your preference.
- This recipe is easily customizable with your favorite taco fillings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg
Keywords: potato taco bowl, vegetarian, easy, weeknight meal, Mexican food