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Loaded Potato Taco Bowl is a delicious and filling dish perfect for weeknight dinners. It combines roasted potatoes with savory taco flavors, black beans, corn, tomatoes, and fresh toppings. This recipe is easy to make, and the whole family will love it!
Why make this recipe
This Loaded Potato Taco Bowl offers comfort in a bowl, making it a great choice for busy weeknights. It’s quick to prepare and packed with flavors and nutrients. Plus, it’s a versatile dish that can be customized with your favorite toppings.
How to make Loaded Potato Taco Bowl
Ingredients:
- 2 large potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 avocado, diced
- Fresh cilantro, for garnish
- Sour cream, for serving
Directions:
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes with olive oil and taco seasoning. Spread them out on a baking sheet and roast for about 25-30 minutes or until crispy and golden.
- In a serving bowl, layer the roasted potatoes, black beans, corn, and diced tomatoes.
- Top with shredded cheese, avocado, and a sprinkle of fresh cilantro.
- Serve with sour cream on the side.
How to serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl warm. You can place all the ingredients in a large bowl and let everyone customize their servings with sour cream, cheese, and avocado. This allows each person to add their favorite toppings!
How to store Loaded Potato Taco Bowl
You can store leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Reheat in the microwave before serving.
Tips to make Loaded Potato Taco Bowl
- For extra flavor, add some diced onions or peppers to the roasted potatoes.
- You can use sweet potatoes instead of regular potatoes for a healthier twist.
- Feel free to swap the cheese for a dairy-free option if preferred.
Variation
You can also turn this dish into a salad by adding mixed greens under the potato and bean layers. This adds a fresh crunch and reduces carbs.
FAQs
Can I make this recipe ahead of time?
Yes, you can prep the ingredients in advance. Just roast the potatoes before serving.
Can I use different beans?
Absolutely! You can use pinto beans, kidney beans, or even chickpeas.
Is there a vegetarian option?
This recipe is already vegetarian. Ensure the cheese is vegetarian-friendly if needed.
Loaded Potato Taco Bowl
Ingredients
Base ingredients
- 2 large large potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon taco seasoning
Toppings and sides
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 unit avocado, diced
- Fresh cilantro, for garnish
- Sour cream, for serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes with olive oil and taco seasoning.
- Spread the potatoes on a baking sheet and roast for about 25-30 minutes or until crispy and golden.
Assembly
- In a serving bowl, layer the roasted potatoes, black beans, corn, and diced tomatoes.
- Top with shredded cheese, avocado, and a sprinkle of fresh cilantro.
- Serve with sour cream on the side.