Loaded Fiesta Potato Bowls (Printable)
Crispy spiced potatoes with zesty beans, cheese, avocado, and fresh toppings in one colorful bowl.
# 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
# Steps:
01 - Set the oven to 425°F to ensure proper roasting temperature.
02 - Toss diced potatoes with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper in a large mixing bowl. Spread evenly across a baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, tossing halfway through, until golden brown and crispy on the edges.
04 - While the potatoes roast, combine black beans, ground cumin, smoked paprika, and salsa in a small saucepan. Heat over medium, stirring occasionally, until warmed through, about 5 minutes.
05 - Divide the roasted potatoes among four serving bowls. Top each portion with a scoop of the warm bean mixture, then sprinkle shredded cheddar cheese over the top 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 lime wedges on the side.
# Expert Advice:
01 -
- It secretly uses pantry staples you probably already have sitting around
- The crispy potatoes make it feel like real comfort food without any meat
02 -
- Crowding the sheet pan is the number one reason your potatoes will come out soft instead of crispy
- Letting the cheese melt for even thirty seconds on the hot potatoes before adding cold toppings makes a huge difference
03 -
- Dry the diced potatoes with a clean towel before tossing with oil to remove surface moisture that fights against crispiness
- The bean mixture reheats beautifully so make extra for lunch the next day