Loaded Fiesta Potato Bowls (Printable)
Crispy spiced potatoes with zesty beans, fresh toppings, and creamy finishes 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, for serving
# Directions:
01 - Preheat the oven to 425°F.
02 - Toss the diced potatoes with olive oil, paprika, garlic powder, cumin, chili powder, salt, and pepper in a large bowl. Spread them in an even layer on a baking sheet.
03 - Roast for 25 to 30 minutes, tossing halfway through, until golden and crispy on the edges.
04 - While the potatoes roast, combine the black beans, cumin, paprika, and salsa in a small saucepan over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
05 - Divide the roasted potatoes among four bowls. Spoon the warm bean mixture over each portion and sprinkle with shredded cheese so it begins to melt.
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 fresh lime.
# Expert Suggestions:
01 -
- The roasted potatoes get wildly crispy on the edges while staying fluffy inside, and that contrast carries the whole bowl
- Everything comes together in under an hour with mostly pantry staples, so it works just as well on a tired Tuesday as it does for feeding a crowd on the weekend
02 -
- Crowding the baking sheet is the number one way to end up with soft steamed potatoes instead of crispy ones, so use two sheets if needed
- Letting the roasted potatoes sit for even a minute before adding cheese means less melting, so work quickly once they come out of the oven
03 -
- Cut the potatoes into uniform pieces rather than rushing through it, because even a few oversized pieces will throw off the cooking time
- Warming the bowls in a low oven for a few minutes before assembling keeps the whole dish hot from first bite to last