Breakfast Tacos with Crispy Potato and Avocado

Ingredients

• 4 pieces cassava tortillas
• 2 cups russet potatoes, diced small
• 2 tbsp avocado oil
• 1 cup black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 avocado, sliced
• 1 lime, cut into wedges
• 2 tbsp fresh cilantro, chopped(optional)
• 1/4 cup pickled red onion(optional)
• 1/2 tsp salt

Instructions

1. 1

   Heat avocado oil in a large skillet over medium-high heat. Add diced potatoes in a single layer and cook undisturbed 5 minutes, then toss and cook 10-12 more minutes until golden and tender.

2. 2

   Stir in cumin, smoked paprika, salt, and black beans; cook 3 minutes until warmed through.

3. 3

   Warm the cassava tortillas in a dry skillet for 30 seconds per side.

4. 4

   Divide the potato and bean mixture among the tortillas, then top with avocado slices, pickled red onion, and cilantro.

5. 5

   Serve with lime wedges for squeezing over the top.