Ingredients
- 5 cups Green Giant™ Fresh Potatoes, cut into 1/2 inch chunks
- 2 tbsp Olive Oil
- 1.5 tbsp Your Favorite Taco Seasoning
- Salt & Pepper to taste
- Olive oil
- (2) 15 oz cans of Black Beans
- 1 1/4 cups Yellow onion, Diced
- 1 tbsp Garlic, minced
- 1 tbsp Cumin
- 1/2 tsp Cayenne pepper (or more to taste; optional)
- Cilantro Garnish
- Corn tortillas (or your favorite tortillas)
Optional Toppings:
- Guacamole or Avocado
- Cilantro
- Diced Onion
- Jalapeno
- Lime
- Cheese (we suggest Cotija)
Preparation Steps
- Preheat oven to 400F.
- Cut Green Giant™ Fresh Potatoes into small, 1/2-inch chunks. TIP: small potato will cook faster.
- Add potatoes to a large bowl and drizzle with oil. Season with taco seasoning and toss to coat.
- Add potatoes in an even layer to a baking sheet lined with parchment paper. Bake for 15 minutes, flip and turn, then bake for an additional 15 minutes.
- While potatoes bake, add olive oil and onion to a pot over medium/high heat and cook until onions become translucent. About 5 minutes.
- To the same pot add garlic, cumin, and cayenne pepper and cook for two minutes. Add black beans and juice from the can and cook until warm. About 5-8 minutes.
- Layer into tortillas:
- TIP: briefly cook tortillas over a dry skillet or microwave for 20 seconds in a damp towel.
- Crispy potatoes
- Black beans
- Guacamole or Avocado
- Cilantro
- Diced Onion
- Jalapeno
- Lime
