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Loaded Southwest Taco Potato Bowl with Avocado & Black Beans

Southwest Taco Potato Bowl - featured image
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This vibrant Southwest-inspired potato bowl features crispy roasted potatoes topped with seasoned black beans, corn, fresh veggies, creamy avocado, and a zesty lime crema. It’s a quick, customizable, and crowd-pleasing meal perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 2 lbs Yukon Gold or Russet potatoes, scrubbed and cubed (about 1-inch pieces)
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 tsp taco seasoning
  • 1/4 cup water
  • 1 large ripe avocado, diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 tbsp sour cream or Greek yogurt (for crema)
  • Pickled jalapeños (optional)
  • Sliced radishes (optional)
  • Shredded lettuce (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed potatoes with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and crisp.
  4. While potatoes roast, heat a nonstick skillet over medium heat. Add a splash of olive oil, then sauté red onion and bell pepper for 3-4 minutes until softened.
  5. Stir in black beans, corn, cherry tomatoes, taco seasoning, and water. Cook for 4-5 minutes until warmed through and flavors are blended. Season with salt and pepper.
  6. In a small bowl, whisk together sour cream (or Greek yogurt) and a squeeze of fresh lime juice with a pinch of salt to make lime crema.
  7. Dice avocado, chop cilantro, cut lime into wedges, and grate cheese if using.
  8. Divide roasted potatoes between serving bowls. Top with bean and veggie mixture, shredded cheese, avocado, cilantro, and optional extras like jalapeños or radishes.
  9. Drizzle lime crema over each bowl and finish with a squeeze of lime. Serve immediately while potatoes are hot and crispy.

Notes

For extra crispy potatoes, soak cubed potatoes in cold water for 10 minutes before roasting and pat dry. Spread potatoes out on the baking sheet to avoid steaming. Prep toppings while potatoes roast to save time. For vegan or dairy-free, use plant-based cheese and yogurt. Customize with extra veggies or protein add-ins like grilled chicken or tofu.

Nutrition

Keywords: southwest, taco bowl, potato bowl, avocado, black beans, vegetarian, easy dinner, gluten-free, weeknight meal, tex-mex, comfort food

Find it online: https://blixfood.com/loaded-southwest-taco-potato-bowl-recipe-easy-meal-with-avocado-and-black-beans/