Description
A delightful fusion of roasted potatoes, black beans, and vibrant toppings for a cozy meal.
Ingredients
Scale
- 2 large potatoes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream or Greek yogurt
- Tortilla chips or Fritos for topping
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dice the potatoes into bite-sized cubes.
- Toss the potatoes with olive oil, smoked paprika, chili powder, salt, and pepper, ensuring each cube is well-coated.
- Spread the potatoes on a baking sheet and roast for 25-30 minutes, or until they turn golden brown and crispy.
- Combine the roasted potatoes, black beans, corn, cherry tomatoes, avocado, and cheese in a large bowl, stirring gently to mix.
- Serve in bowls, topped with sour cream or Greek yogurt and crushed tortilla chips or Fritos.
Notes
This dish is versatile; customize toppings to your liking. Store leftovers separately for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg