Loaded Fiesta Potato Bowls
These Loaded Fiesta Potato Bowls are colorful, nutritious, and packed with flavor, making them a delightful and easy weeknight meal.
Ingredients
Main Ingredients
- 4 large large potatoes Opt for starchy varieties like Russet or Idaho.
- 1 cup black beans, drained and rinsed Use canned black beans for convenience.
- 1 cup corn, cooked You can use frozen or canned corn.
- 1 cup diced tomatoes
- 1 large avocado, diced Select ripe avocados.
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- to taste Salt and pepper
- Fresh cilantro, for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash each potato thoroughly and pierce them with a fork to prevent bursting. Bake them for 45-60 minutes until they're tender all the way through.
- While the potatoes are baking, combine black beans, corn, diced tomatoes, and taco seasoning in a bowl and stir well.
- Once the potatoes are baked, let them cool slightly, cut them open, and fluff the insides with a fork.
Assembly
- Top each potato with the black bean mixture, followed by diced avocado, shredded cheese, and a dollop of sour cream.
- Finish off with a sprinkle of salt, pepper, and fresh cilantro.
Serving
- Serve warm and enjoy!
Notes
These bowls are best enjoyed fresh. Store leftovers in the fridge for up to three days.