Description
Loaded potato taco meal prep bowls with roasted potatoes, seasoned beans, and fresh toppings. A hearty, budget friendly lunch idea.
Ingredients
- 4 medium russet potatoes cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 15 ounce can black beans drained and rinsed
- 1 cup corn kernels frozen or canned and drained
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1 red bell pepper diced
- 1/2 cup diced red onion
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the diced potatoes with olive oil, chili powder, paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until golden brown and crisp on the edges.
- While the potatoes roast, place black beans and corn in a small skillet over medium heat. Add cumin and salt and cook for 3 to 4 minutes until heated through.
- Divide roasted potatoes evenly among four meal prep containers. Top each with the warm bean and corn mixture.
- Add diced bell pepper and red onion to each bowl.
- Sprinkle with shredded cheddar cheese and chopped cilantro. Serve with lime wedges for squeezing over the top.
- Let bowls cool completely before sealing and storing in the refrigerator.
Notes
- Store in airtight containers in the refrigerator for up to 4 days.
- Reheat for 1 to 2 minutes in the microwave before serving.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-inspired