A delectable and satisfying meal that combines the heartiness of potatoes with the vibrant flavors of Mexican cuisine. This Potato Taco Bowl is customizable and easy, packed with nutritious ingredients.
Ingredients
Scale:
4 medium-sized potatoes (Russet or Yukon Gold), peeled and diced into ½-inch cubes
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked black beans (canned, rinsed and drained)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon cayenne pepper (adjust to taste)
Juice of 1 lime
1 cup shredded lettuce
1 ripe avocado, sliced or mashed
1 cup fresh salsa (homemade or store-bought)
½ cup shredded cheese (optional)
¼ cup fresh cilantro, chopped
Zinger Sauce or favorite hot sauce
1 ripe avocado for dressing
2 tablespoons lime juice for dressing
2 tablespoons water for dressing
Salt to taste for dressing
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
In a medium saucepan over medium heat, combine the black beans, chili powder, cumin, cayenne pepper, and lime juice; cook for 5-7 minutes.
In a blender, combine the avocado, lime juice, water, and salt; blend until smooth.
In a bowl, layer the roasted potatoes as the base and top with the spicy potato filling, shredded lettuce, avocado, salsa, cheese, and cilantro.
Drizzle with avocado lime dressing and hot sauce, then serve immediately.
