Taco night just got a major upgrade, and it’s deliciously simple! We know how hectic weeknights can get, which is why we’ve created these Plant-Based Tacos in a Bowl to give you a quick, nutritious, and high-quality meal that the whole family will love. Packed with seasoned Little Potatoes, hearty black beans, and fresh veggies, it’s a vibrant and satisfying solution for those dinner-time crunches.

This recipe is all about flexibility, so feel free to use what you have on hand. No black beans? Pinto or kidney beans work great. Have some extra corn or bell peppers? Toss them in! You can easily make this a complete “pantry raid” meal.

On-the-Go Tips

These taco bowls are perfect for busy schedules. Simply layer the ingredients in a reusable container with a lid. To keep the toppings fresh and crunchy, pack the salsa, avocado, and any other “wet” ingredients in a separate small container. It’s an ideal, mess-free meal for a quick dinner before heading out to evening activities.

Kid-Friendly Fun

Turn dinner prep into family fun! Even the youngest chefs can get involved with this recipe. Let them help by:

  • Sprinkling the seasonings: Kids can help measure and sprinkle the taco seasoning over the potatoes.
  • Building their own bowls: Set up a “taco bar” with all the toppings in separate bowls and let everyone customize their own creation. It’s a great way to encourage picky eaters to try new things!
Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
15
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Equipment

  • Baking sheet
  • Parchment paper

Ingredients

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  • 8 to 10 Little Potatoes, halved
  • 1 tsp oil
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 cup rice, cooked
  • 1/2 cup corn
  • 1/2 cup black beans
  • 1/2 cup chopped tomatoes
  • (To taste) avocado, sliced
  • (To taste) salsa
  • (To taste) cilantro
  • (To taste) green onion
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These AI tools can help you adapt this recipe to your needs, whether that's picky eaters, dietary restrictions, or needing to use whatever's in the fridge. Pick a tool, hit send, and chat to get a version that works for your family. Using Gemini? Your prompt is automatically copied so you can paste it once the window opens.

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Instructions

  • Step 1

    Preheat oven to 400 °F and line a rimmed baking sheet with parchment paper.

  • Step 2

    In a large bowl, combine Little Potatoes, oil, garlic powder, salt, chili powder, cumin and cayenne and stir until coated. Spread onto prepared baking sheet in a single layer.

  • Step 3

    Bake for 25 to 30 minutes, until potatoes are tender, stirring once halfway.

  • Step 4

    Place 1/2 cup cooked rice in a large bowl. Top with 1/4 cup corn, 1/4 cup black beans, 1/4 cup tomatoes and 1/4 of the cooked potatoes.

  • Step 5

    Garnish with avocado, salsa, cilantro and green onions as desired and serve.