A dish that marries the comforting heartiness of roasted potatoes with the vibrant flavors of a classic taco. This recipe captures the essence of Mexican cuisine while offering a vegetarian option that is both satisfying and packed with nutrients.
Ingredients
Scale:
2 pounds of baby potatoes, halved or quartered
3 tablespoons olive oil
1 tablespoon homemade taco seasoning
Salt and pepper to taste
1 can of black beans, rinsed and drained
1 cup corn (canned or frozen)
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
Fresh lime wedges for serving
1/4 cup Greek yogurt or dairy-free alternative
2 tablespoons lime juice
1 tablespoon olive oil for dressing
Salt and pepper to taste for dressing
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes with olive oil, taco seasoning, salt, and pepper. Toss until all the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, tossing halfway through.
While the potatoes are roasting, whisk together the Greek yogurt, lime juice, olive oil, salt, and pepper in a small bowl. Adjust seasoning as needed.
In a small saucepan over medium heat, combine the black beans and corn. Stir until heated through, about 5-7 minutes.
In each serving bowl, place a generous portion of roasted potatoes, followed by the warm black beans and corn. Layering these ingredients allows for a beautiful assembly.
