30 minutes or less

What You’ll Need:

2 medium sweet potatoes, diced small

2 Tbsp olive oil

parchment paper

1 can black beans

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

6 corn tortillas

1 avocado, sliced thin or mashed

.5oz cilantro, chopped

OPTIONAL: 1 fresh jalapeno, sliced thin

Preheat oven to 400*

Dice potatoes. Toss in olive oil and spread evenly on a baking sheet lined with parchment paper. Pop in the oven for about 20 minutes, or until a fork slides out smoothly. (The smaller you dice, the less time these will take!)

While potatoes work their magic, combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

In a large bowl, toss beans with 2 1/2 tsp prepared taco seasoning.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Top each tortilla with avocado, cilantro & japs if desired.

Toss cooked potatoes with black beans & spices. Generously scoop mixture into tortillas. Share with a friend!

Serves 2.