Description
A heartwarming bowl filled with crispy roasted potatoes, black beans, corn, and topped with creamy avocado, perfect for cozy nights.
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 all the ingredients.
- Serve the mixture in bowls, topped with a dollop of sour cream or Greek yogurt and crushed tortilla chips or Fritos for extra crunch.
Notes
Make ahead by prepping the ingredients in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 6g
- Sodium: 837mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg