Description
A warm and hearty Loaded Potato Taco Bowl filled with fluffy potatoes, zesty toppings, and creamy goodness, perfect for an easy weeknight dinner.
Ingredients
Scale
- 2 large potatoes
- 1 cup black beans
- 1 cup corn
- 1 cup shredded cheese
- 1 avocado, diced
- 1/2 cup sour cream
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro (for garnish)
- Tortilla chips (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork. Bake for 45-60 minutes until tender.
- In a bowl, mix black beans, corn, taco seasoning, salt, and pepper.
- Once the potatoes are done, let them cool slightly. Cut them open and fluff the insides with a fork.
- Layer the bean and corn mixture over each potato.
- Top with shredded cheese, diced avocado, and sour cream.
- Serve with tortilla chips and sprinkle with chopped cilantro.
Notes
You can customize by adding proteins or extra veggies. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg