Loaded Fiesta Potato Bowls (Printable)

Crispy potatoes, spiced black beans, fresh veggies, and melted cheese in one vibrant 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 diced potatoes with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper in a large mixing bowl until evenly coated.
03 - Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and crispy.
04 - While the potatoes roast, combine black beans, ground cumin, smoked paprika, and salsa in a small saucepan. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes.
05 - Divide the roasted potatoes among four bowls. Top each portion with a scoop of the warm bean mixture and sprinkle with shredded cheese so it melts slightly.
06 - Arrange cherry tomatoes, red onion, corn kernels, diced 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 -
  • It hits that perfect sweet spot between comforting and exciting, with crispy potatoes carrying layers of smoky spice
  • The whole thing comes together in under an hour but looks and tastes like you spent all afternoon on it
02 -
  • Crowding the baking sheet is the number one reason your potatoes will steam instead of roast, so use two sheets if needed
  • Adding the avocado before the bowl cools slightly turns it mushy, so always save it for the very end
03 -
  • Dry your diced potatoes with a clean towel after cutting to remove surface moisture that fights against crispiness
  • A pinch of sugar in the bean mix deepens the salsa flavor in a way most people notice but cannot place

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