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To make a Loaded Potato Taco Bowl, you will need: - 4 medium-sized potatoes, diced - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 cup shredded cheddar cheese - ½ cup sour cream or Greek yogurt - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When measuring your ingredients, be precise for the best taste. Use medium potatoes for even cooking. One tablespoon of olive oil coats the potatoes nicely. Use one teaspoon each of garlic powder and smoked paprika to give flavor. Rinse the black beans well to remove extra salt. You can use fresh, frozen, or canned corn. For the tomatoes, halving them makes a nice bite-sized addition. Aim for one avocado, diced, to add creaminess. Shredded cheddar cheese should be one cup. The sour cream or Greek yogurt is half a cup to finish the bowl. Lastly, have fresh cilantro and lime wedges ready for garnish. You can swap out ingredients if needed. Instead of regular potatoes, you can use sweet potatoes for a sweeter taste. If you prefer, you can use vegetable oil instead of olive oil. For garlic powder, you could use fresh garlic if you want a stronger flavor. If you lack smoked paprika, regular paprika works well. You can change black beans for pinto beans or chickpeas. If you don't like corn, leave it out or use diced bell peppers. For a different cheese, try Monterey Jack. Instead of sour cream, you can use plain yogurt or a dairy-free option. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This step is key for crispy potatoes. Next, take four medium-sized potatoes and dice them into small pieces. In a large bowl, add the diced potatoes. Pour in one tablespoon of olive oil. Add one teaspoon of garlic powder, one teaspoon of smoked paprika, salt, and pepper to taste. Toss everything together until the potatoes are well-coated. Now, spread the seasoned potatoes in a single layer on a baking sheet. This helps them roast evenly. Place the baking sheet in your preheated oven. Roast the potatoes for 25 to 30 minutes. Make sure to flip them halfway through the cooking time. You want them golden brown and crispy on the outside. Keep an eye on them to avoid burning. While the potatoes roast, prepare your taco toppings. In another bowl, combine one cup of rinsed black beans, one cup of corn kernels, and one cup of halved cherry tomatoes. Season this mix with a pinch of salt and pepper. Once the potatoes are ready, it’s time to build your taco bowl. Layer the roasted potatoes as the base, then add the black bean and corn mixture. Top it off with diced avocado, one cup of shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Garnish with fresh chopped cilantro and serve with lime wedges on the side for extra flavor. To make crispy potatoes, start by preheating your oven to 425°F (220°C). Cut your potatoes into small cubes. This helps them cook faster and get crispy. Toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper in a bowl. Use enough oil to coat them well. Spread the potatoes on a baking sheet in a single layer. Bake for 25-30 minutes. Don’t forget to flip them halfway. This helps all sides get brown and crunchy. You can make your Loaded Potato Taco Bowl even better with extras. Try adding fresh toppings like diced jalapeños or sliced radishes for crunch. Serve with lime wedges for a zesty kick. You can also offer sides like tortilla chips or a simple salad. This adds more color and flavor to your meal. Pair it with a refreshing drink, like lemonade or iced tea, to balance the flavors. Here are some dos and don'ts to keep in mind: Dos: - Do use fresh ingredients for the best taste. - Do experiment with spices to find your favorite flavors. - Do let your potatoes cool for a few minutes before serving. This helps them stay crispy. Don'ts: - Don't overcrowd the baking sheet with potatoes. They need space to crisp up. - Don't skip the lime wedges. They add a nice touch. - Don't rush the cooking time. Give the potatoes time to get golden brown. Pro Tips Choose the Right Potatoes: Opt for russet or Yukon gold potatoes for the best texture and flavor in your taco bowl. Enhance the Flavor: Marinate the black beans in lime juice and cumin for extra flavor before adding them to your bowl. Texture Matters: For a crunchier topping, consider adding some crushed tortilla chips or fried onions on top before serving. Customize Your Bowl: Feel free to add other toppings like jalapeños, or a drizzle of hot sauce for an extra kick! {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian bowl, keep the cheese and sour cream. Use Greek yogurt for a tangy flavor. If you want a vegan version, skip the cheese and sour cream. Instead, use a vegan yogurt or cashew cream. Adding extra veggies like bell peppers or zucchini adds more flavor and nutrition. Want to make your taco bowl heartier? Add protein! Grilled chicken, beef, or shrimp work well. You can also try tofu for a plant-based option. Cook the protein with spices for added taste. This makes your meal more filling and satisfying. Toppings can change your bowl's vibe. Add jalapeños for spice or diced onions for crunch. Swap cherry tomatoes for pico de gallo for a fresh twist. Try different cheeses like pepper jack for heat. Don’t forget lime juice for zest! Each choice makes the dish unique and fun. To store your Loaded Potato Taco Bowl, first let it cool. Place the leftovers in an airtight container. Keep the potatoes and toppings separate if you can. This helps keep the potatoes crispy. Use a container that fits well in your fridge. For the best taste, eat leftovers within three days. When ready to eat, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 10-15 minutes. This keeps them crispy. You can also microwave the toppings for 1-2 minutes. Just make sure to cover them to keep moisture in. - Potatoes: Store raw potatoes in a cool, dark place for 1-2 weeks. - Black beans: If canned, they last 1-2 years unopened. After opening, eat within 3-4 days. - Corn: Fresh corn lasts 1-2 days in the fridge. Frozen corn lasts 8-12 months. - Cherry tomatoes: Store in the fridge for about 1 week. - Avocado: Whole avocados last 3-5 days at room temp. Once cut, use it within 1-2 days. - Cheddar cheese: Keep it sealed in the fridge for 1-2 weeks after opening. - Sour cream/Greek yogurt: Use within 1-2 weeks after opening. Knowing how to store and reheat your Loaded Potato Taco Bowl helps you enjoy it longer! You can change the toppings to fit your taste. Try using ground beef or chicken for meat. Add diced peppers or onions for more veggies. You can also swap black beans for pinto beans. For a kick, add jalapeños or hot sauce. Use different cheeses like Monterey Jack or queso fresco for variety. This taco bowl shines with fresh sides. A simple green salad adds crunch. Serve with tortilla chips and salsa for a classic touch. You can also pair it with guacamole for extra flavor. Cornbread or a light soup works well too. Mix and match to find your favorite combo! Yes, you can prep parts of this dish ahead. Roast the potatoes a day before and store them in the fridge. Prepare the toppings and keep them separate. Just warm the potatoes before serving. This makes it easy and quick for busy nights or gatherings. Absolutely! Sweet potatoes add a nice twist. They bring a sweet flavor that contrasts with the savory toppings. Just follow the same steps for roasting. Keep an eye on them, as they may cook faster. Enjoy the change in taste and texture! If you want a swap for sour cream, Greek yogurt works great. It has a similar texture and taste. You can also use cashew cream for a dairy-free option. For a tangy kick, try using a dollop of salsa or a splash of lime juice. This blog post covered how to make a Loaded Potato Taco Bowl. I shared the key ingredients, provided tips for crispiness, and offered various options. You learned about storage and reheating, plus answers to common questions. Remember, you can customize this dish for your taste. Experiment with toppings and ingredients to make it your own. Enjoy creating this tasty meal that combines flavors and textures! Happy cooking!

Loaded Potato Taco Bowl

A delicious and hearty taco bowl featuring roasted potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium-sized potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream or Greek yogurt
  • for garnish Fresh cilantro, chopped
  • for serving Lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a bowl, toss the diced potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper until well-coated.
  • Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through for even cooking.
  • While the potatoes are roasting, prepare the taco bowl toppings. In a separate bowl, combine black beans, corn, and cherry tomatoes. Season with a pinch of salt and pepper to taste.
  • Once the potatoes are done, take them out of the oven. In bowls, layer the roasted potatoes as the base, then add the black bean and corn mixture, followed by diced avocado, shredded cheese, and a dollop of sour cream or Greek yogurt.
  • Finish with fresh chopped cilantro on top and serve with lime wedges on the side for an added zest.

Notes

Feel free to customize toppings based on your preference.
Keyword potatoes, taco bowl, vegetarian