Description
Delicious and hearty potato taco bowls for a satisfying meal.
Ingredients
Scale
- 2 large potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, sliced
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 4 small tortillas
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes until golden.
- Warm tortillas in a skillet or microwave.
- Assemble bowls: add potatoes, black beans, corn, avocado, and salsa.
- Garnish with cilantro before serving.
Notes
- Customize with your favorite toppings.
- Use sweet potatoes for a different flavor.
- Can be made vegan by omitting cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Potato Taco Bowls