Loaded Fiesta Potato Bowls (Printable Version)
Crispy spiced potatoes loaded with zesty beans, fresh veggies, and creamy Tex-Mex toppings.
# What You 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 - 1–2 jalapeños, sliced
20 - Lime wedges, for serving
# Method:
01 - Preheat the oven to 425°F.
02 - Toss diced potatoes with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper in a large mixing bowl. Spread evenly on a baking sheet.
03 - Roast for 25–30 minutes, tossing halfway through, until golden and crispy.
04 - While potatoes roast, combine black beans, cumin, paprika, and salsa in a small saucepan over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
05 - Divide roasted potatoes among four bowls. Top each with a scoop of the warm bean mixture and sprinkle with shredded cheese so it melts slightly.
06 - Arrange cherry tomatoes, red onion, corn, avocado, cilantro, and sliced jalapeños over each bowl as desired.
07 - Drizzle with sour cream or Greek yogurt and serve immediately with a squeeze of lime.
# Expert Tricks:
01 -
- It hits that crispy, cheesy, loaded comfort food note without any meat required
- You probably have half these toppings sitting in your fridge right now
- Everyone builds their own bowl so nobody complains about onions
02 -
- Potatoes need genuine space on the baking sheet or they steam instead of roast and no amount of spice can fix that
- Putting the cheese on while the potatoes are still screaming hot makes a huge difference compared to sprinkling it on room temperature ones
03 -
- Dry your diced potatoes with a clean towel before tossing with oil and the crispiness level jumps dramatically
- Use pickled jalapeños instead of fresh for a tangier, more layered heat that does not overpower the other toppings