Pico de Gallo, lettuce, red onion, lime wedges optional, for serving.
Instructions
Preheat the oven to 425°F.
Add the potatoes, poblano, a drizzle of oil and taco seasoning to the baking dish. Toss to coat evenly. Place in the oven and bake for 25 minutes, flipping halfway. Be sure to keep an eye on the poblano so that it doesn’t burn. Remove from the oven.
Combine the sauce ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Set it aside.
Lower the oven to 400°F. Transfer the beans to a bowl and add a splash of water to make them easier to spread. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds.
Working one at a time, coat a tortilla in oil and spread a layer of beans on one side. Top the beans with some poblano slices and potatoes. Fold in half and place on a baking sheet. Repeat with the remaining ingredients.
Place the tacos in the oven and cook for 10 minutes. Flip and cook for an additional 5 minutes, or until crispy.
Remove from the oven and serve with the sauce and optional toppings.
