Description
A hearty fusion of crispy potato cubes, zesty black beans, and fresh toppings for a cozy weeknight meal.
Ingredients
Scale
- 2 large potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Preheat the oven to 400°F (200°C). Dice the potatoes into small cubes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- In a bowl, mix the black beans with taco seasoning, ensuring they are well-coated with the spices.
- Once the potatoes are done, assemble the bowl by placing a layer of the roasted potatoes at the bottom.
- Top with seasoned black beans, corn, cherry tomatoes, and diced avocado.
- Add shredded cheese and a dollop of sour cream on top, allowing the warm potatoes to slightly melt the cheese.
- Garnish with fresh cilantro and serve with a side of crunchy tortilla chips.
Notes
You can prep the ingredients ahead of time for a quicker assembly. Swap out beans or corn as per preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg