Black Bean and Jersey Royal Potato Tacos with Chipotle Crema

Preheat oven to 400°F (200°C). Toss the diced Jersey Royal potatoes with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and tender, flipping halfway through.

While the potatoes are roasting, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.

Add the rinsed and drained black beans to the skillet. Stir in the vegetable broth and bring to a simmer. Cook for 5-7 minutes, or until slightly thickened, mashing some of the beans with the back of a spoon to create a creamier texture. Season with salt to taste.

While the potatoes and beans are cooking, prepare the chipotle crema. In a small bowl, combine the sour cream or Greek yogurt, minced chipotle peppers, adobo sauce, and lime juice. Stir until smooth and creamy. Adjust seasoning to taste.

Warm the tortillas according to package instructions. Fill each tortilla with the seasoned black beans, roasted Jersey Royal potatoes, shredded lettuce, and a dollop of chipotle crema. Top with your choice of toppings.

Serve immediately and enjoy!