Roasted Potato Street Tacos

For potatoes:

2 pounds baby potatoes, mixed colors, cut into 3/4-inch dice

2 Tbsp. avocado oil

2 Tbsp. TJP Taco Seasoning Blend (click for the recipe!)

For refried beans:

2 Tbsp. avocado oil

1 small yellow onion, diced

4 cloves garlic, minced

1/2 tsp. kosher salt

1 Tbsp. ground cumin

1/2 tsp. ground black pepper

1/2 cup low-sodium vegetable broth

2 14.5-oz. cans pinto beans, drained and rinsed

For serving:

12 street taco flour tortillas

8 oz. grated sharp cheddar cheese

10 oz. finely shredded green cabbage 

Sour cream or plain Greek yogurt, optional

Salsa and/or hot sauce, optional

1. Preheat oven to 450 degrees F. 
2. In a large bowl, toss diced potatoes with avocado oil and TJP Taco Seasoning Blend until evenly coated. Transfer potatoes to a large rimmed sheet pan and roast in the oven at 450 degrees for about 40-45 minutes. 
3. While the potatoes are roasting, make the refried beans. In a medium-sized pot, heat avocado oil over medium heat. Add diced onions and saute until very soft, about 7-8 minutes. 
4. To the sautéed onions, add the minced garlic and kosher salt, and cook until garlic is fragrant, about 1 minute. 
5. Add the ground cumin and black pepper to the onions and garlic, and stir to combine. Sauce the spices until fragrant, about 30 seconds. 
6. Add the vegetable broth to the pot, and gently scrape the bottom to remove any bits of toasted spices and onion. 
7. Add the pinto beans to the pot, and stir until everything is combined. Cover, and let the beans simmer while the potatoes continue roasting, about 15 minutes. 
8. While the potatoes roast and beans simmer, assemble your tortillas, grated cheese, shredded cabbage, and toppings for serving. 
9. After the beans have simmered about 15 minutes, remove the lid and remove the pot from the heat. Mash the beans with a potato masher or fork until creamy, leaving a few bits of beans for texture. Return the pot to very low heat to keep warm until ready to serve.
10. Once potatoes are done roasting, you’re ready to assemble your tacos. Start with a small flour tortilla, spread with a layer of refried beans, followed by roasted potatoes, then grated cheese, and finally shredded cabbage. Top with sour cream or plain Greek yogurt, and salsa or hot sauce, as desired. Serve immediately, and enjoy!

Note: Refried bean recipe is adapted from Food as Medicine Everyday: Reclaim Your Health with Whole Foods, by Drs. Julie Briley and Courtney Jackson.