Loaded Fiesta Potato Bowls (Print Version)
Crispy spiced potatoes with zesty beans, fresh veggies, and creamy toppings in a vibrant Tex-Mex bowl.
# What You'll Need:
→ Potatoes
01 - 2 lbs russet potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp ground cumin
06 - 1/2 tsp chili powder
07 - Salt and black pepper, to taste
→ Bean Mix
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/4 cup salsa
→ Toppings
12 - 1 cup shredded cheddar cheese
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup red onion, finely diced
15 - 1/2 cup corn kernels
16 - 1 avocado, diced
17 - 1/4 cup fresh cilantro, chopped
18 - 1/4 cup sour cream or Greek yogurt
19 - 1 to 2 jalapeños, sliced
20 - Lime wedges
# How to Make It:
01 - Set the oven to 425°F to bring it to temperature before roasting.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper in a large mixing bowl until evenly coated.
03 - Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden brown and crispy on the edges.
04 - While the potatoes roast, combine black beans, ground cumin, smoked paprika, and salsa in a small saucepan. Heat over medium heat, stirring occasionally, until warmed through, about 5 minutes.
05 - Divide the roasted potatoes among four bowls. Spoon the warm bean mixture over each portion and top with shredded cheddar cheese so it begins to melt.
06 - Arrange cherry tomatoes, red onion, corn kernels, diced avocado, cilantro, and sliced jalapeños over each bowl.
07 - Drizzle sour cream or Greek yogurt over the top and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Everything crisps up in the oven while you barely lift a finger on the stovetop
- The spice blend on the potatoes alone could make cardboard taste good
- You can customize every single bowl so picky eaters and adventurous ones all sit down happy
02 -
- Crowding the baking sheet is the number one reason your potatoes will be soft instead of crispy, use two pans if needed
- Sprinkling cheese the moment the hot potatoes hit the bowl makes a huge difference compared to adding it cold later
03 -
- Let the potatoes rest on the hot pan for two minutes after pulling them out, they keep crisping even outside the oven
- Squeeze the lime over the bowl before adding sour cream so the acid hits the potatoes and beans directly