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Loaded Potato Taco Bowl

Loaded Potato Taco Bowl

Craving a hearty and flavorful meal that's both satisfying and budget-friendly? Our Loaded Potato Taco Bowl is the perfect solution. This recipe transforms humble potatoes into a delicious taco filling, making it an easy and incredibly versatile weeknight dinner that everyone will devour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs russet potatoes scrubbed and cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon garlic powder
  • salt to taste
  • freshly ground black pepper to taste
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 cup frozen corn thawed
  • 0.5 cup salsa your favorite kind
  • 0.5 cup shredded cheddar cheese or your favorite taco cheese blend
  • chopped fresh cilantro optional topping
  • diced red onion optional topping
  • sour cream or plain Greek yogurt optional topping
  • sliced jalapeños optional topping
  • avocado or guacamole optional topping
  • lime wedges optional topping

Equipment

  • Oven
  • Baking Sheet
  • Large bowl
  • Small saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure each potato cube is evenly coated with the spice mixture.
    1.5 lbs russet potatoes, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt, freshly ground black pepper
  2. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until the potatoes are tender and slightly crispy, flipping them halfway through to ensure even cooking.
  3. While the potatoes are roasting, gently warm the rinsed black beans and thawed corn. You can do this in a small saucepan over low heat or microwave them for about 1-2 minutes until heated through.
    1 (15-ounce) can black beans, 1 cup frozen corn
  4. Once the potatoes are roasted and tender, you’re ready to assemble your Loaded Potato Taco Bowls. Divide the roasted potatoes among your serving bowls.
    1.5 lbs russet potatoes
  5. Top the potatoes with a generous portion of the warm black beans and corn. Spoon your favorite salsa over the beans and corn.
    1 (15-ounce) can black beans, 1 cup frozen corn, 0.5 cup salsa
  6. Sprinkle the shredded cheddar cheese over the top of everything. If desired, place the bowls under the broiler for 1-2 minutes until the cheese is melted and bubbly, or cover the bowls to let the residual heat melt the cheese.
    0.5 cup shredded cheddar cheese
  7. Add your favorite optional toppings like fresh cilantro, red onion, a dollop of sour cream or Greek yogurt, sliced jalapeños, or creamy avocado. Serve immediately with lime wedges for an extra burst of freshness.
    chopped fresh cilantro, diced red onion, sour cream or plain Greek yogurt, sliced jalapeños, avocado or guacamole, lime wedges

Notes

Store leftover components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave. For freezing, freeze individual portions of potatoes, beans, and corn without dairy or fresh toppings; thaw overnight and reheat.