Crispy Potato and Black Bean Tacos

Ingredients

• about 680 g small potatoes
• about 425 g black beans
• 8 medium corn tortillas
• 0.5 medium red onion
• 1 small jalapeno
• 3 tablespoons olive oil
• 1.5 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, 0.5 teaspoon salt, and black pepper until evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a baking sheet.
4. 4Bake for 25-30 minutes, flipping halfway through, until the potatoes are tender and crispy.
5. 5While potatoes are baking, in a medium bowl, combine the rinsed black beans, diced red onion, minced jalapeno (if using), remaining 1 tablespoon olive oil, lime juice, and remaining 0.25 teaspoon salt. Stir to combine.
6. 6Once potatoes are cooked, add them to the black bean mixture and gently toss to combine.
7. 7Warm the corn tortillas: You can do this by briefly heating them in a dry skillet, in the oven for a few minutes, or directly over a low gas flame (carefully!).
8. 8Assemble the tacos: Spoon the potato and black bean mixture into the warmed tortillas.
9. 9Garnish with fresh cilantro.
10. 10Serve immediately.

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