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Potato Taco Bowls

Hearty potato taco bowls with roasted potatoes, black beans, corn, cheese, and fresh toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 320

Ingredients
  

Potato Base
  • 4 potatoes diced into small cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp chili powder
  • to taste salt and black pepper
Taco Filling
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 0.5 cup red bell peppers diced
  • 0.5 cup diced tomatoes
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
Toppings
  • 0.5 cup shredded cheese cheddar or Monterey Jack
  • 1 avocado sliced
  • cilantro leaves for garnish
  • 2-3 tbsp sour cream or Greek yogurt
  • lime wedges for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Skillet
  • Serving bowls

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss diced potatoes with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper.
  3. Spread potatoes evenly on the baking sheet and roast 25–30 minutes until golden, flipping halfway through.
  4. In a skillet, combine black beans, corn, red bell peppers, diced tomatoes, cumin, and chili powder. Heat 5–7 minutes.
  5. Assemble bowls with roasted potatoes at the bottom, topped with the bean and corn mixture.
  6. Sprinkle shredded cheese, add avocado slices, cilantro, and sour cream.
  7. Garnish with lime wedges and optional jalapeños. Serve immediately.

Notes

Store components separately for meal prep. Reheat potatoes in the oven for best texture.