Southwestern Loaded Sweet Corn and Potato Tacos
A hearty, pantry-friendly lunch option in a Southwestern style: roasted potatoes, sweet corn, and creamy pinto beans tucked into warm tortillas with brisk, zesty flavors and a hints of lime and cilantro. This one-pan inspired taco plate stays homey yet bright, perfect for a satisfying weeknight dinner.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ¾ pounds russet potatoes, diced into 1/2-inch cubes
- 1 cups fresh or frozen sweet corn kernels
- ½ can (15 oz) pinto beans, rinsed and drained
- ½ tablespoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt, plus more to taste
- 4 small corn tortillas
- ¼ cup shredded cheddar or Monterey Jack cheese
- ¼ cup shredded lettuce
- ⅛ cup chopped fresh cilantro
- ½ lime, cut into wedges
- ⅛ cup sour cream or Greek yogurt (optional)
Instructions
- Preheat oven to 425F. Toss potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt; spread on a sheet and roast 18-22 minutes until golden and tender.
- While potatoes roast, warm beans in a small pot over low heat and season with a pinch of salt. If using corn, sauté 2 minutes in a skillet until slightly charred.
- Warm tortillas in a dry skillet 20-30 seconds per side until pliable.
- Assemble tacos: layer potatoes, beans, corn, and cheese in tortillas. Add lettuce, cilantro, and a squeeze of lime. Finish with a dollop of sour cream if desired.
Chef’s Pro Tips
- For extra color, finish potatoes under the broiler 1-2 minutes.
- Squeeze lime over tacos just before eating for brightness.
Serving Suggestions
Serve with lime wedges, pico de gallo, and a light avocado crema for extra richness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave, and add a splash of water if needed to refresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 18 |
| carbs | 78 |
| fat | 14 |
| fiber | 9 |
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