Ingredients
Scale
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 pound ground beef or turkey
- 15 ounces black beans, 1 can, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, loosely packed and chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
- 1. Preheat oven to 425°F (220°C). Spread diced potatoes on a baking sheet, drizzle with olive oil, and season.
- 2. Roast for 30-35 minutes until golden brown and crispy.
- 3. In a skillet over medium heat, cook ground meat until browned. Add spices and onion; cook until softened.
- 4. Stir in black beans and corn; heat through.
- 5. Assemble bowls: layer crispy potatoes, meat mixture, cheese, and fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 635
- Sugar: 6g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 85mg