Description
Enjoy a flavorful twist on tacos with these Loaded Potato Taco Bowls, featuring crispy roasted potatoes, a smoky chipotle lime crema, and a vibrant mix of black beans and corn. This customizable dish is perfect for a satisfying weeknight meal.
Ingredients
Scale
- 400g potatoes, diced
- 1 Tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp chili powder
- 0.25 tsp garlic powder
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 0.5 red onion, finely chopped
- 0.5 jalapeño, seeded and minced
- 50g cheddar cheese, shredded
- 50g Monterey Jack cheese, shredded
- 0.5 avocado, sliced (optional)
- Fresh cilantro leaves for garnish
- 0.5 lime, zest and juice
- 60ml sour cream
- 5ml mayonnaise (optional)
- 2.5ml chipotle pepper in adobo, minced
- 15g crushed tortilla chips
Instructions
- Roast the Potatoes: Toss diced potatoes with olive oil, spices, and roast at 200°C (400°F) for 25-30 minutes, flipping halfway.
- Make the Crema: Whisk together sour cream, mayonnaise (optional), chipotle pepper, lime juice, and zest; chill.
- Warm Beans & Corn: Heat black beans and corn in a skillet with a splash of water for 5 minutes.
- Assemble Bowls: Divide potatoes among bowls, top with bean and corn mixture.
- Add Toppings: Sprinkle with red onion and jalapeño.
- Melt Cheese: Sprinkle with cheddar and Monterey Jack cheese.
- Finish & Serve: Drizzle with crema, garnish with avocado, cilantro, and tortilla chips; serve immediately.
Notes
For a spicier crema, add more chipotle pepper. Yukon Gold potatoes are recommended for their buttery flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Mexican
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 30 mg