Instructions

1. Preheat your oven to 400. In a medium bowl toss the cubed potatoes with the olive oil and 2 tsp Taco Seasoning or 1 tsp chili, 1 tsp cumin and ¼ tsp garlic powder. Then bake in the oven for 30 minutes.
2. While the potatoes are baking, put all the ingredients for the pesto in a blender or food processor. Season with salt and pepper. With the motor running, pour the oil in a thin stream. You\'re making pesto. Make sure to taste test for salt and pepper levels.
3. Open the can of beans and rinse then pour into a small pan and add the remaining Taco Seasoning. Heat for 5 minutes until hot. While the beans are heating, wrap a stack of tortillas in a packet of aluminum foil and put it in the oven for 15-20 minutes, until heated through.
4. Place 2 tortillas on a plate, then spoon on some beans, russet and sweet potatoes. Place 1 tbsp of pesto on top of veggies. Top with avocado, salsa, and cilantro leaves. Squeeze lime to top off your amazing tacos. This is defiantly a fork and knife taco. Put less ingredients in your taco if you want to eat it by hand.
5. Instruction for Taco Seasoning: Mix together all ingredients. Store in an airtight container until ready to use.