Description
A cozy family favorite combining crispy potatoes, black beans, and vibrant toppings for a satisfying meal.
Ingredients
Scale
- 2 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 avocado, diced
- 1/2 cup salsa
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Peel and chop the russet potatoes into small cubes, about 1-inch in size.
- In a large mixing bowl, combine the potatoes, olive oil, chili powder, cumin, salt, and pepper. Mix until well-coated.
- Heat a nonstick skillet over medium-high heat and add the seasoned potatoes.
- Cook undisturbed for about 5 minutes, then stir and continue cooking for another 10-15 minutes until crispy.
- In a separate saucepan, warm the black beans and corn over medium heat, stirring until heated through (about 5 minutes).
- Layer the crispy potatoes in serving bowls, topping with warm beans, corn, diced avocado, salsa, and cilantro.
- Finish with a squeeze of lime and serve immediately.
Notes
Consider swapping russet potatoes for sweet potatoes or adding seasonal veggies for nutrition. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: taco bowls, crispy potatoes, family meal, vegetarian recipe