Description
A luxurious twist on traditional comfort food, this dish combines the earthiness of potatoes with vibrant taco flavors for a satisfying meal.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, peeled and diced
- 2 tablespoons olive oil, for roasting
- Sea salt and freshly cracked pepper, to taste
- 1 cup sour cream, at room temperature
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon chipotle powder
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup sharp cheddar cheese, grated
- ½ cup green onions, finely chopped
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the diced Yukon Gold potatoes with olive oil, sea salt, and pepper in a mixing bowl.
- Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through.
- In a small bowl, whisk together sour cream, lime juice, and chipotle powder until smooth and creamy.
- Once the potatoes are roasted, layer them in a serving bowl and top with black beans, corn, and cheddar cheese.
- Drizzle the chipotle sauce over the top and sprinkle with green onions and fresh cilantro.
Notes
For extra fluffiness, parboil the potatoes for 5 minutes before roasting. You can also customize the bowl by adding roasted vegetables or a cilantro pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg