Crispy Roasted Potato and Black Bean Taco Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potato and Black Bean Taco Bowl

Enjoy a hearty and satisfying taco bowl featuring crispy roasted red potatoes, savory black beans with a smoky taco seasoning, and a creamy dollop of nonfat Greek yogurt. Fresh red onion, diced red bell pepper, and a squeeze of lime elevate this dish to a colorful, balanced bowl perfect for any meal.

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NUTRITION

589kcal
Protein
32.6g
Fat
6.0g
Carbs
105.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Potato (150g)

1.5 cups Black Beans, canned (260g, drained)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil

1/4 cup diced Red Onion (40g)

1/2 cup diced Red Bell Pepper (75g)

1 tsp Taco Seasoning

1 tbsp Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red potato into bite-sized cubes. In a mixing bowl, toss the potatoes with olive oil and taco seasoning until evenly coated.

  • 3

    Spread the potatoes out on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the potatoes are crispy on the edges and tender inside, stirring halfway through.

  • 4

    While the potatoes are roasting, rinse and drain the black beans. In a small saucepan, warm the beans over medium heat, adding a pinch more taco seasoning if desired.

  • 5

    Dice the red onion and red bell pepper. Combine with the warmed black beans in a bowl.

  • 6

    When the potatoes are done, remove them from the oven and add them to the bean and vegetable mixture.

  • 7

    Drizzle the lime juice over the bowl, and top with a dollop of nonfat Greek yogurt.

  • 8

    Stir gently to combine all the flavors, and serve warm.

Crispy Roasted Potato and Black Bean Taco Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Potato and Black Bean Taco Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Potato and Black Bean Taco Bowl

Enjoy a hearty and satisfying taco bowl featuring crispy roasted red potatoes, savory black beans with a smoky taco seasoning, and a creamy dollop of nonfat Greek yogurt. Fresh red onion, diced red bell pepper, and a squeeze of lime elevate this dish to a colorful, balanced bowl perfect for any meal.

NUTRITION

589kcal
Protein
32.6g
Fat
6.0g
Carbs
105.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Potato (150g)

1.5 cups Black Beans, canned (260g, drained)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil

1/4 cup diced Red Onion (40g)

1/2 cup diced Red Bell Pepper (75g)

1 tsp Taco Seasoning

1 tbsp Lime Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red potato into bite-sized cubes. In a mixing bowl, toss the potatoes with olive oil and taco seasoning until evenly coated.

  • 3

    Spread the potatoes out on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes or until the potatoes are crispy on the edges and tender inside, stirring halfway through.

  • 4

    While the potatoes are roasting, rinse and drain the black beans. In a small saucepan, warm the beans over medium heat, adding a pinch more taco seasoning if desired.

  • 5

    Dice the red onion and red bell pepper. Combine with the warmed black beans in a bowl.

  • 6

    When the potatoes are done, remove them from the oven and add them to the bean and vegetable mixture.

  • 7

    Drizzle the lime juice over the bowl, and top with a dollop of nonfat Greek yogurt.

  • 8

    Stir gently to combine all the flavors, and serve warm.