Description

A hearty and flavorful vegetarian taco bowl featuring seasoned roasted potatoes, black beans, corn, cheese, avocado, and your favorite taco toppings. Easy to customize and satisfying for any night of the week.

Ingredients

Scale

1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper to taste
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
½ cup chopped fresh cilantro
1 cup shredded Monterey Jack cheese (or a Mexican blend)
1 avocado, diced
½ cup salsa of your choice
¼ cup sour cream or plain Greek yogurt
Lime wedges, for serving
Optional toppings: pickled jalapeños, shredded lettuce, diced red onion, a drizzle of hot sauce

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Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Toss cubed potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Ensure potatoes are evenly coated.
3. Spread potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly crispy, flipping halfway through.
4. While potatoes roast, combine rinsed black beans with about half of the taco seasoning in a small bowl.
5. Once potatoes are roasted, remove from oven.
6. To assemble, divide roasted potatoes among four serving bowls.
7. Top potatoes with seasoned black beans and corn.
8. Sprinkle shredded cheese over the warm ingredients.
9. Add diced avocado, salsa, and sour cream or Greek yogurt to each bowl.
10. Garnish with fresh cilantro.
11. Serve with lime wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat potatoes and beans in a skillet or oven. Add fresh toppings like avocado just before serving. Leftover components can be used in burritos, quesadillas, or as a topping for baked potatoes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Assembling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 750mg
Fat: 28g
Carbohydrates: 60g
Fiber: 15g
Protein: 18g