Crispy Potato and Black Bean Tacos (Breakfast Style)

Instructions

1. 1Preheat oven to 200°C.
2. 2In a large bowl, toss the cubed potatoes with 2 tablespoons of avocado oil, chili powder, cumin, garlic powder, 0.5 teaspoon salt, and black pepper. Ensure potatoes are evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and crispy.
4. 4While potatoes are roasting, heat the remaining 1 tablespoon of avocado oil in a skillet over medium heat. Add the diced red onion and optional jalapeno and cook until softened, about 5 minutes.
5. 5Add the rinsed and drained black beans to the skillet with the onions. Stir in the juice of half the lime and the remaining 0.5 teaspoon salt. Cook for 3-5 minutes until heated through.
6. 6Once potatoes are crispy, remove them from the oven. In a bowl, gently toss the crispy potatoes with the black bean mixture and the juice from the remaining half of the lime.
7. 7Warm the corn tortillas according to package directions (e.g., lightly char on a dry skillet or warm in the microwave).
8. 8Fill each warm tortilla with the potato and black bean mixture.
9. 9Garnish with chopped cilantro before serving.

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