Loaded Fiesta Potato Bowls (Printer-friendly)
Crispy potatoes, zesty beans, and fresh Tex-Mex toppings in one vibrant bowl.
# 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 to 2 jalapeños, sliced
20 - Lime wedges
# How to Prepare:
01 - Preheat the oven to 425°F.
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.
03 - Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and crispy.
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. Top each with a scoop of the warm bean mixture and sprinkle with shredded cheddar cheese so it melts slightly.
06 - Arrange cherry tomatoes, red onion, corn kernels, diced avocado, chopped 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 crispy salty potato craving while actually being a balanced meal not just a side dish pretending to be dinner
- You can customize every single element which means picky eaters and adventurous eaters both leave happy
02 -
- Crowding the baking sheet is the number one reason these potatoes come out steamed instead of crispy so use two sheets if needed
- Putting the cheese on while the potatoes are still hot makes a huge difference compared to adding it to a room temperature bowl
03 -
- Dice the potatoes into uniformly sized pieces so they all finish crisping at the same time instead of having some burnt and some underdone
- The hot baking sheet trick sounds minor but it is the single biggest improvement I made to my roasted potato game