Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and dice the potatoes into ¾-inch pieces. Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 30–35 minutes, flipping halfway through.

In a skillet over medium heat, brown the ground meat for 7–8 minutes until fully cooked. Stir occasionally.

Add chili powder, cumin, and chopped red onion to the meat. Cook for an additional 5 minutes.

Stir in rinsed black beans and corn. Cook for 3–4 minutes until heated through.

Divide the roasted potatoes into bowls and top with meat and bean mixture. Sprinkle with cheddar cheese.

Top with cherry tomatoes, avocado, and cilantro. Serve with lime wedges and sour cream.