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)

• Guacamole or Avocado
• Cilantro
• Diced Onion
• Jalapeno
• Lime
• Cheese (we suggest Cotija)

• 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