Loaded Fiesta Potato Bowls (Printer-Friendly)
Crispy spiced potatoes loaded with zesty beans, fresh veggies, cheese, and creamy Tex-Mex toppings.
# What You'll Need:
→ Potatoes
01 - 2 lbs russet potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp ground cumin
06 - 1/2 tsp chili powder
07 - Salt and black pepper, to taste
→ Bean Mix
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/4 cup salsa
→ Toppings
12 - 1 cup shredded cheddar cheese or dairy-free alternative
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup red onion, finely diced
15 - 1/2 cup corn kernels, fresh, canned, or thawed frozen
16 - 1 avocado, diced
17 - 1/4 cup fresh cilantro, chopped
18 - 1/4 cup sour cream or Greek yogurt, or dairy-free substitute
19 - 1 to 2 jalapeños, sliced
20 - Lime wedges, for serving
# How-To Steps:
01 - Set the oven to 425°F to reach proper roasting temperature.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper in a large mixing bowl until evenly coated. Spread in a single layer on a baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until golden brown and crispy on the edges.
04 - While the potatoes roast, combine black beans, ground cumin, smoked paprika, and salsa in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until heated through.
05 - Divide the roasted potatoes among four bowls. Spoon the warm bean mixture over each portion and sprinkle with shredded cheese so it begins to melt.
06 - Top each bowl with cherry tomatoes, red onion, corn, diced avocado, cilantro, and sliced jalapeños as desired.
07 - Drizzle with sour cream or Greek yogurt and serve immediately with a squeeze of fresh lime.
# Expert Advice:
01 -
- It hits that craving for something rich and satisfying without any meat at all
- Every bite has a different texture and flavor so nobody gets bored halfway through
02 -
- Overcrowding the baking sheet will steam the potatoes instead of roasting them and no amount of spice can fix soggy cubes
- Letting the cheese hit the potatoes while they are still hot makes a huge difference compared to sprinkling it cold
03 -
- Tossing the hot potatoes with a tiny pinch of salt right out of the oven reinforces the crunch
- Using Greek yogurt instead of sour cream saves calories and nobody at my table has ever noticed the swap