Ingredients
Scale
- 4 large russet potatoes, scrubbed and diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream (or Greek yogurt as a lighter option)
- 1/4 cup shredded cheddar cheese
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper. Make sure each piece is evenly coated with the spice mixture.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until they are golden brown and crispy, flipping halfway through.
- While the potatoes are roasting, prepare the toppings. In a medium bowl, combine the black beans, corn, cherry tomatoes, and avocado. Squeeze half of the lime over the mixture and toss gently to combine.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Divide the potatoes among four bowls.
- Top each bowl with the black bean and corn mixture, followed by a sprinkle of shredded cheese.
- Add a dollop of sour cream (or Greek yogurt) to each bowl, and garnish with fresh cilantro and a lime wedge for squeezing.
- Serve immediately and enjoy the fiesta of flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International