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Potato Taco Bowl

Crispy Roasted Potato Taco Bowls Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold or red potatoes, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt, plus more for slaw and crema
  • Freshly ground black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup frozen corn kernels (optional)
  • 2 cups finely shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced, plus an extra half lime for the crema
  • 1/2 cup sour cream
  • Toppings: sliced avocado, pickled jalapeños, crumbled cotija

Method
 

  1. Preheat oven to 425°F (220°C). Toss the potatoes with olive oil, chili powder, cumin, garlic powder, 1/2 tsp salt, and pepper. Spread on a large baking sheet and roast 25 to 30 minutes, flipping halfway, until crisp.
  2. After 20 minutes, scatter the black beans and corn around the potatoes. Return to the oven for the last 5 minutes to warm.
  3. While the potatoes roast, toss the cabbage, cilantro, and juice of 1 lime with a pinch of salt. Set aside.
  4. Stir the sour cream, juice of the remaining half lime, and a pinch of salt until smooth.
  5. Divide the potatoes and beans among bowls. Top with slaw, avocado, crema, and any extras. Serve right away.

Notes

The slaw can be made up to a few hours ahead; the cabbage softens and the flavors meld as it sits. If you like extra heat, leave the seeds in the pickled jalapeños or add a pinch of cayenne to the potato spice mix.