Loaded Fiesta Potato Bowls
Indulge in Loaded Fiesta Potato Bowls, where crispy baby potatoes are combined with fresh toppings like zesty avocado, spicy jalapeños, and hearty black beans. This colorful dish transforms any meal into a festive celebration! Perfect for Taco Tuesday or any weeknight dinner, these customizable bowls will impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb baby potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 lime (juiced)
- 1 cup canned black beans (rinsed)
- 1 ripe avocado (diced)
- 2 jalapeños (sliced)
- 1 cup corn (fresh or frozen)
- ¼ cup fresh cilantro (chopped)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and halve the baby potatoes. Toss them in a large bowl with olive oil, chili powder, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on the baking sheet and roast for 25–30 minutes or until golden brown and crispy.
- While the potatoes roast, prepare toppings: chop avocado, slice jalapeños, and set aside black beans and corn.
- Once roasted, assemble bowls by layering potatoes with black beans, corn, jalapeños, and avocado.
- Drizzle with fresh lime juice and sprinkle with chopped cilantro before serving.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 470
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Keywords: For extra flavor, add shredded cheese or sour cream as toppings. Make it vegetarian by skipping any meat ingredients; load up on veggies instead! Store leftovers in an airtight container for up to three days; reheat in the microwave or oven for optimal texture.