Ingredients
Scale
- 4 medium Potatoes (Can substitute sweet potatoes for a sweeter flavor)
- 2 tablespoons Taco seasoning (Store-bought or homemade)
- 2 tablespoons Olive oil (Can use avocado oil or vegetable oil)
- 1 cup Crispy tortilla chips or Fritos (For crunch on top)
- 1 cup Black beans (optional, rinse and drain before adding)
- 1 cup Corn (optional, canned or frozen is fine)
- 1 cup Cheese (optional, Cheddar or Mexican blend works well)
- ½ cup Sour cream (optional, can substitute Greek yogurt for a healthier option)
- 1 Avocado (optional, slice just before serving to prevent browning)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dice the potatoes into bite-sized pieces.
- Toss the potatoes with olive oil and taco seasoning in a bowl.
- Spread the seasoned potatoes on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until crispy and golden, flipping halfway through.
- Assemble the taco bowl by adding the roasted potatoes as a base.
- Top with black beans, corn, cheese, sour cream, and avocado as desired.
- Finish with a sprinkle of crushed tortilla chips or Fritos for added crunch. Enjoy your hearty Loaded Potato Taco Bowl!
Notes
Cut potatoes evenly for consistent cooking. Use a large baking sheet for proper roasting. Customize toppings for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Loaded Potato Taco Bowl, Vegetarian Taco Bowl, Easy Dinner Recipe