Loaded Fiesta Potato Bowls (Printer-friendly)
Crispy spiced potatoes topped with zesty beans, fresh vegetables, 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
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup red onion, finely diced
15 - 1/2 cup corn kernels
16 - 1 avocado, diced
17 - 1/4 cup fresh cilantro, chopped
18 - 1/4 cup sour cream or Greek yogurt
19 - 1–2 jalapeños, sliced
20 - Lime wedges, for serving
# Directions:
01 - Preheat the oven to 425°F.
02 - Toss diced potatoes with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper. Spread in an even layer on a baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until golden and crispy on the edges.
04 - Combine black beans, cumin, paprika, and salsa in a small saucepan over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
05 - Divide the roasted potatoes among four bowls. Top each with a scoop of the warm bean mixture and sprinkle with shredded cheese so it melts slightly.
06 - Arrange cherry tomatoes, red onion, corn, avocado, cilantro, and sliced jalapeños over each bowl 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 perfect spot between comforting and fresh so you never feel bogged down after eating
- Everything can be prepped ahead which makes it the ultimate low stress crowd feeder
02 -
- Crowding the baking sheet is the number one way to end up with steamed potatoes instead of crispy ones
- Letting the cheese hit the hot potatoes for even thirty seconds before adding cold toppings makes a huge difference in texture
03 -
- Dry your diced potatoes with a clean towel before seasoning to help them crisp up dramatically faster
- Pickled red onions instead of raw ones will make the whole bowl taste more polished and restaurant quality