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A vibrant bowl filled with crispy roasted potato cubes, black beans, melted cheese, diced avocado, and fresh cilantro.

Loaded Potato Taco Bowls

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1.5 lbs Russet potatoes, peeled and cubed into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup sour cream
  • 1 large avocado , diced
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions , thinly sliced
  • 1/2 cup sals a

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on a parchment-lined baking sheet.
  4. Roast potatoes for 25-30 minutes, turning halfway through, until crispy and golden brown.
  5. While potatoes roast, warm the black beans in a small saucepan over medium heat.
  6. Divide the roasted potatoes into four serving bowls.
  7. Top potatoes with warm black beans and shredded cheese while still hot to ensure melting.
  8. Garnish with sour cream, diced avocado, cilantro, green onions, and salsa before serving.