Loaded Fiesta Potato Bowls (Printable Version)
Crispy potatoes, spiced beans, and fresh Tex-Mex toppings in one vibrant, satisfying 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:
01 - Set the oven to 425°F to reach full temperature before roasting.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, 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 and roast for 25 to 30 minutes, tossing halfway through, until golden and crispy on the edges.
04 - Combine black beans, ground cumin, smoked paprika, and salsa in a small saucepan over medium heat. Stir occasionally and cook until heated through, about 5 minutes.
05 - Divide the roasted potatoes among four bowls. Top each portion with a scoop of the warm bean mixture and sprinkle with shredded cheddar cheese so it begins to melt.
06 - Arrange cherry tomatoes, red onion, corn kernels, diced avocado, chopped cilantro, and sliced jalapeños over each bowl as desired.
07 - Drizzle sour cream or Greek yogurt over the bowls and serve immediately with a squeeze of fresh lime.
# Expert Tips:
01 -
- Everything roasts on one sheet while the bean mix warms on the stove, so cleanup is almost nonexistent
- The combination of crispy spiced potatoes and cool fresh toppings hits every craving at once
02 -
- Overcrowding the baking sheet will steam the potatoes instead of roasting them, and no amount of extra time will fix that sad texture
- Adding the cheese while the potatoes are still hot makes a huge difference compared to sprinkling it on a room temperature bowl
03 -
- Dry the diced potatoes with a clean towel before tossing with oil, because excess moisture is the number one reason they turn out soft instead of crispy
- A squeeze of lime over the finished bowl is not optional, it genuinely transforms the flavor balance