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Spicy Potato Taco Bowl

dinner

Mexican Dinner Side Dish Beans/Legumes Hearty Vegetables Soy-Free Nut-Free Gluten-Free Comfort Foods Summer Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
625
FAT
16g
CARBOHYDRATES
97g
PROTEIN
22g

MAIN INGREDIENTS

  1. 2 large sweet potatoes
  2. 1 large russet potato
  3. 3 tablespoons garlic powder
  4. 1 red onion
  5. 3 cloves garlic, peeled
  6. 3 yellow bell peppers
  7. 2 cans black beans
  8. 2.5 teaspoons cumin**
  9. 1/2 teaspoon smoked paprika**
  10. 1 teaspoon chili powder**
  11. 2 scallions
  12. 1 small bunch cilantro
  13. 1 lime
  14. 1 avocado
  15. 1 teaspoon sea salt*
  16. 1/2 teaspoon pepper*
  17. 2/3 cup olive oil*
  18. * not included
  19. ** spice blend

TOOLS

  • Large skillet
  • Parchment paper
  • Baking sheet

INSTRUCTIONS

1

Prep: Preheat the oven to 450 degrees. Wash and dry the produce. Peel and dice the potatoes. Dice the bell peppers and red onions, chop the cilantro and scallions, mince the garlic. Slice the avocado lengthwise, discard pit and slice thinly. Drain and rinse the beans. Line a baking sheet with parchment paper.

2

Combine the potatoes, sweet potatoes, 2/3 cup olive oil, garlic powder, 1 teaspoon salt and ½ teaspoon pepper until potatoes are well coated. Lay potatoes flat on a baking sheet and roast in oven until slightly browned and crispy, about 30 minutes.

3

Combine red onion, garlic, peppers, a splash of olive oil and a sprinkle of salt and pepper in a skillet over medium heat and sauté until onions and peppers are softened, about 5 minutes.

4

Add black beans and spice blend to the skillet and cook for another 5 minutes.

5

Layer potatoes on the bean mixture.

6

To serve, top with cilantro, scallions, avocado and a squeeze of lime juice. Serve immediately and enjoy!