Spicy Potato Taco Plate

By GuidingVegan

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 large russet potatoes, diced
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 3 tablespoons garlic powder
• 2/3 cup extra virgin olive oil
• 1 cup diced red onion (use yellow onion for less of a spicy flavor)
• 5 large cloves of garlic, minced or finely diced
• 3 Hungarian wax peppers, diced (use bell peppers for less of a spicy flavor)
• 2 (15 ox) cans black beans, drained and rinsed
• 2.5 teaspoons cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste (I used about 1 teaspoon sea salt and 1/2 teaspoon pepper)
• green onions for topping
• raw red onion for topping
• cilantro for topping
• Limes
• Salsa
• Avocados
• Corn chips

Details

Servings 4
Adapted from blueridgebabe.com

Preparation

Step 1

Dice potatoes. Combine first 6 ingredients (sweet potatoes, russet potatoes, sea salt, pepper, garlic powder, and olive oil).

Roast at 450 degrees for 30-45 minutes, until crispy

In a large pan add coconut oil and diced red onion, 3-4 minutes. Add garlic, peppers, spices, salt, pepper and sautee for about 5-7 minutes until well cooked.

Add black beans, cumin, smoked paprika, chili powder, and salt and pepper to taste. Sample and adjust seasonings if necessary

Layer potatoes, followed by bean mixture. Top with optional red onion, cilantro, and green onions. Squeeze lime juice on top and add salsa. Top with avocado if desired.

Serve with corn chips!