3 tbsp olive oil
3-4 small red potatoes cut into ½” to ¾” cubes
Salt & pepper to taste
2 cups cooked and rinsed black beans (feel free to use canned)
2 cups cooked baby spinach leaves
½ medium sweet yellow or white onion, diced
1 medium sized jalapeno, seeded and diced
1 tsp cumin
1 tsp salt
½ tsp pepper
6 gluten free white corn soft tortillas
1 medium Roma tomato, diced
1 cup guacamole
Preheat your oven to 300 degrees. Pour 2 tbsp of the oil in a skillet and heat until it begins to shimmer. Add the potatoes and toss. Cook for 3 to 4 minutes, tossing often to prevent them sticking to the pan. When they are brown on all sides and semi-soft, transfer the potatoes to a baking tray lined with parchment paper and place in oven. Cook for 1 hour or until soft.
When the potatoes are ready, turn off the oven, but leave them in the oven to keep warm. Season with salt and pepper. In the same skillet, heat the remaining 1 tbsp of oil, then add your onions. Sauté until they begin to look transparent, then add the beans, spinach, cumin, salt and pepper. Cook for 2-3 minutes or just until warm.
Spray a flat-iron skillet with a small amount of olive or avocado oil. Heat on medium-low. When warm, place a tortilla on the skillet and heat for 30 seconds to 1 minute each side. Transfer the heated tortilla to a plate and begin heating the next tortilla. Spray more oil only if needed.
When all tortillas have been heated, spoon equal parts of the bean and spinach mixture on each one. Add equal amounts of the potatoes and tomatoes next. Finally, add guacamole and salsa to taste.