Description
A delicious fusion of crispy potatoes, zesty toppings, and bold flavors, perfect for busy weeknights.
Ingredients
Scale
- 750 g russet potatoes (about 4 medium), diced
- 60 ml (¼ cup) olive oil
- 2 tablespoons taco seasoning
- 240 g (1 can) black beans, drained and rinsed
- 150 g (1 cup) corn, frozen or fresh
- 150 g (1½ cups) shredded cheddar cheese
- 120 g (½ cup) sour cream
- 50 g (¼ cup) green onions, chopped
- 1 avocado, diced
Instructions
- Preheat your oven to 200°C (400°F). Wash and dice the potatoes into small cubes (about 1.5 cm/½ inch). Place the diced potatoes in a bowl, drizzle with olive oil, and sprinkle with taco seasoning. Toss until evenly coated.
- Spread the seasoned potatoes on a large baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until golden and crispy.
- While the potatoes roast, heat a skillet over medium heat and add the drained black beans and corn. Sauté for about 5–7 minutes until warmed through, seasoning lightly with salt and additional taco seasoning if desired.
- In each bowl, layer the crispy potatoes, followed by warmed black beans and corn. Top with cheddar cheese, a dollop of sour cream, chopped green onions, and diced avocado.
Notes
To avoid soggy potatoes, ensure they are spread out on the baking sheet and not overcrowded. You can prep ingredients in advance for quicker meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 45mg