40 minutes prep time | Serves 10 (1 taco shell each)
1 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 tsp ground cumin
1/2 tsp dry mustard
1 tsp sea salt
1 tsp paprika
2 large potatoes, diced
4 tsp olive oil
1 can (14 oz) red kidney beans, rinsed and drained
Freshly squeezed juice of 1/2 lemon
10 taco shells
1/4 of a small iceberg lettuce head, shredded
3 ripe plum tomatoes, diced
1 carrot, grated
1 small avocado, peeled, pit removed, and flesh diced
1/2 green pepper, seeded, membrane removed, and diced
To make taco seasoning, combine all seasoning ingredients in a small bowl and stir to combine. Store in an airtight container until needed. Preheat oven to 400°.
Cook potatoes in a saucepan of boiling water for about 10 minutes, or until just tender. Drain well and then transfer to a baking sheet. Drizzle olive oil over potatoes and then sprinkle over half of the taco seasoning. Bake for 20 minutes, or until golden.
Place beans, lemon juice, and remaining taco seasoning into a small saucepan over medium heat and cook for about 5 minutes, stirring often, until warmed through.
Fill each shell with beans, potato, lettuce, tomato, carrot, avocado and pepper.