Description

A quick, comforting, and crispy weeknight dinner featuring seasoned Yukon Gold potatoes, black beans, and melted cheese, all assembled in a bowl with fresh toppings.

Ingredients

Scale

2 medium Yukon Gold potatoes, diced into 1/2-inch cubes
2 cans (15 oz each) low-sodium black beans, rinsed and drained
1 tablespoon taco seasoning
2 tablespoons extra virgin olive oil
1 cup shredded Mexican cheese blend (cheddar and Monterey Jack)
Optional toppings: fresh cilantro, diced avocado, sour cream, salsa, lime wedges

Instructions

Wash and dice the potatoes into 1/2-inch cubes. Place them in a large bowl.
Drizzle 2 tablespoons of olive oil over the potatoes and sprinkle with 1 tablespoon of taco seasoning. Toss to coat evenly and let sit for 5 minutes.
Heat a large skillet over medium-high heat. Add the potatoes in a single layer, ensuring they are not crowded. Cook undisturbed for 3-4 minutes until golden, then stir and cook for another 5-7 minutes until tender and crispy.
While potatoes cook, warm the rinsed black beans in a small saucepan or skillet for 2-3 minutes.
Assemble the bowls by spooning warm black beans into the bottom, topping with crispy potatoes, and sprinkling generously with shredded cheese.
Add fresh toppings like avocado, cilantro, and sour cream. Squeeze lime wedges over the top and serve immediately.

Notes

Do not crowd the pan to ensure potatoes crisp up rather than steam. Rinse beans well to remove excess sodium and starch. For best results, use Yukon Gold potatoes for their buttery flavor and ability to hold shape. If using Russets, they may take slightly longer to soften. Ensure taco seasoning is gluten-free if necessary.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 600
Fat: 18
Saturated Fat: 7
Carbohydrates: 55
Fiber: 12
Protein: 14

Keywords: loaded potato taco bowl, weeknight dinner, easy recipes, vegetarian, gluten-free, meal prep, comfort food, 5-ingredient recipes