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