Description
A healthy twist on loaded potato tacos served in a bowl with fresh ingredients.
Ingredients
- 2 medium potatoes, diced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1/4 cup Greek yogurt
- 1/4 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- Toss diced potatoes with olive oil, chili powder, garlic powder, and salt.
- Spread potatoes on baking sheet and roast for 25 minutes.
- While potatoes roast, heat black beans and corn in separate pans.
- Assemble bowls with roasted potatoes, black beans, corn, avocado slices.
- Top with Greek yogurt, cheese, and cilantro.
- Serve with lime wedges.
Notes
- For extra heat, add jalapeños.
- Substitute sweet potatoes for variation.
- Store leftovers in airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican