Ingredients
Scale
- 2 cups diced potatoes (about 2 medium)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 tablespoon taco seasoning
- 1/2 cup pico de gallo
- 1 ripe avocado, sliced
- 1/2 cup shredded cheddar cheese
- 2 tablespoons Greek yogurt or sour cream (optional)
- Fresh cilantro and lime wedges for serving
Instructions
- Boil or microwave the potatoes until tender, then mash lightly.
- Heat olive oil in a skillet, add mashed potatoes, season with salt and pepper, and cook until lightly golden.
- Stir in black beans, corn, and taco seasoning; cook 3-4 minutes until heated through.
- Top with pico de gallo, avocado, cheese, and a dollop of yogurt if using. Squeeze fresh lime over the top.
- Serve in bowls and enjoy a complete, comforting meal.
Notes
- Make ahead: cook the potato base and toppings separately and combine when ready to serve.
- To make vegan: omit cheese and yogurt or use dairy-free alternatives.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop and bowl assembly
- Cuisine: Mexican-inspired
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 460 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 10mg
