Potato Burrito Bowls with Salsa Fresca
Ingredients
- 1 large Yukon gold potato, cut into 16 wedges (12 oz.)
- 1 tablespoon taco seasoning
- 1 medium tomato, chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Fresh cilantro, to taste
- Crushed red pepper (optional)
- 2 cups shredded romaine lettuce
- 1½ cups cooked black beans, warmed
- 1½ cups cooked brown rice, warmed
- 1 cup frozen corn, thawed
Instructions
Potato Burrito Bowls with Salsa Fresca serves 4 original recipe by forksoverknives.com.
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