Description
A delicious loaded potato dish with black beans, cheese, and fresh toppings.
Ingredients
- 4 medium russet potatoes, scrubbed and cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 cup canned black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- ¼ cup sour cream (or Greek yogurt for a lighter twist)
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and less sticking.
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In a large bowl, toss your cubed potatoes with olive oil. Add cumin, smoked paprika, chili powder, garlic powder, onion powder, and salt. Mix well until the potatoes are evenly coated in all that delicious seasoning.
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Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for about 30-35 minutes, flipping once halfway through, until they’re golden and crispy on the edges.
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Once the potatoes are beautifully roasted, remove the tray from the oven and sprinkle the black beans and shredded cheese over the top. Pop it back in the oven for 5-7 minutes, just until the cheese melts and gets a little bubbly.
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Take the tray out and let it cool for a couple of minutes. Spoon over some sour cream, sprinkle with chopped cilantro, and serve with lime wedges on the side for a fresh, citrusy kick.
Notes
- This dish is great with Greek yogurt as a lighter alternative to sour cream.
- Feel free to add jalapeños for a spicy kick!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Plate
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 30mg