Southwestern Loaded Sweet Corn and Potato Tacos

Name: Southwestern Loaded Sweet Corn and Potato Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 pounds russet potatoes, diced into 1/2-inch cubes; 2 cups fresh or frozen sweet corn kernels; 1 can (15 oz) pinto beans, rinsed and drained; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon salt, plus more to taste; 8 small corn tortillas; 1/2 cup shredded cheddar or Monterey Jack cheese; 1/2 cup shredded lettuce; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges; 1/4 cup sour cream or Greek yogurt (optional)

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.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

breakfastlunchdinnervegetarianmealprep

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.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 18g
carbs: 78g
fat: 14g
fiber: 9g

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