Loaded Potato Taco Bowl
A warm, crunchy potato base meets classic taco toppings in this Loaded Potato Taco Bowl — a bright, easy meal that bridges comfort food and Tex-Mex in one bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
- 2 cups potatoes, diced (Yukon Gold or red potatoes)
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Sour cream (optional, to taste)
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- Toss the diced potatoes with olive oil and taco seasoning until evenly coated. Spread them in a single layer on the prepared sheet.
- Roast for about 25–30 minutes, turning once halfway through, until golden and tender.
- While the potatoes roast, prep the rest: rinse and drain the black beans, thaw the corn, dice the tomatoes, and slice the avocado.
- In serving bowls, layer roasted potatoes first, then top with black beans, corn, diced tomatoes, and sliced avocado.
- Finish with shredded cheese, a dollop of sour cream if using, and a sprinkle of chopped green onions. Serve immediately.
Notes
For a spicier bowl, add cayenne or hot sauce. Make it vegan by omitting cheese and sour cream or using plant-based alternatives.
Find it online: https://www.mealbreeze.com/loaded-potato-taco-bowl-2/