Description
Ingredients
Units
Scale
- 4 medium russet potatoes, peeled and diced into 3/4-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans (1 can), drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges
- Sour cream
Instructions
- Preheat oven to 425°F (220°C)
- Spread diced potatoes on a large baking sheet in a single layer
- Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and black pepper
- Toss to coat and bake for 30–35 minutes, flipping halfway through
- Heat a large skillet over medium heat and cook ground beef or turkey for 7–8 minutes, breaking it apart
- Drain excess fat if needed
- Stir in chili powder, cumin, and chopped red onion
- Cook for 5 minutes until onion softens
- Add black beans and corn and cook 3–4 minutes until heated through
- Divide roasted potatoes into bowls
- Top with meat mixture and sprinkle with shredded cheddar
- Add cherry tomatoes, avocado, cilantro, lime wedges, and sour cream before serving
Notes
Store potatoes and meat separately in airtight containers for up to 4 days. Reheat potatoes in the oven at 400°F for best crispiness. Easily customize with sweet potatoes, vegetarian protein swaps, dairy-free options, or extra toppings.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
