Crispy Potato and Black Bean Tacos

Ingredients

• 1 lb potatoes
• 15 oz black beans
• 8 medium corn tortillas
• 0.5 medium red onion
• 1 small jalapeno
• 0.25 cup cilantro
• 2 tbsp lime juice
• 3 tbsp avocado oil
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2In a large bowl, toss the cubed potatoes with 2 tablespoons of avocado oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a baking sheet.
4. 4Roast for 25-30 minutes, flipping halfway through, until potatoes are tender and crispy.
5. 5While potatoes are roasting, prepare the salsa: In a medium bowl, combine the rinsed black beans, diced red onion, diced jalapeno (if using), chopped cilantro, lime juice, and the remaining 1 tablespoon of avocado oil. Season with a pinch of salt and pepper. Stir to combine.
6. 6Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
7. 7To assemble the tacos: Spoon a generous portion of the crispy potatoes into each warm tortilla.
8. 8Top with the black bean salsa.
9. 9Serve immediately.

Substitutions

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