2cupsfresh greens of choicei.e. spinach, arugula, spring greens, lettuce
¼cupdiced red onion
¼cupqueso fresco cheesecrumbled (optional, skip for vegan-friendly)
Preheat over to 450°F.
Prep the potatoes. Add the diced potatoes to a large mixing bowl. Drizzle with oil, garlic powder, salt, and pepper. Toss the potatoes until their fully coated and place on a baking sheet in a single layer. Roast in the oven 30 minutes, flipping halfway until the potatoes cook through and start to turn golden brown.
Prepare the black beans. In a wide saucepan, warm oil on medium heat. Add the cooked black beans, cumin powder, salt, and pepper. Stir and cook for about 5-10 minutes until the beans are fragrant.
Prepare the chipotle cashew sauce. In a blender, combine the cashews, water, lime juice, chipotle powder, cayenne, and salt. Blend until smooth and creamy. Adjust seasoning, if needed.
Make the tacos. Fill each taco with fresh greens, potatoes, black beans, avocado, red onion, cheese (if using), and cilantro. Drizzle with chipotle cashew sauce and serve.
To make ahead, prepare the potatoes and store in an air-tight container in the refrigerator for up to 3 days. When you're ready to make them, warm them up on a skillet with a drizzle of oil. Do the same with the beans and store them separately.Make the sauce ahead of time and store in an air-tight container in the refrigerator. Be sure to stir it before serving. If the sauce gets too thick, add a few teaspoons of water and stir.