Ingredients

The following ingredients have 4 Servings
  • 8- ounces (225 g) peeled sweet potatoes, (cut into small cubes)
  • 8- ounces (225 g) peeled white potatoes, (cut into small cubes)
  • ¼ cup (60 ml) tablespoons Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
  • ¾ teaspoon cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon chipotle chile powder
  • 1/8 teaspoon cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 cup (170 g) lactose-free plain yogurt
  • 4 1/4- ounces (120 g) avocado flesh
  • 1 tablespoon plus 1 teaspoon lime juice
  • Water, (about 2 to 4 tablespoons)
  • Kosher salt
  • 5- ounces (140 g) drained, canned black beans
  • 6- ounces (170 g) shredded red cabbage
  • ¼ cup (8 g) chopped cilantro
  • 2 tablespoons chopped scallions, (green parts only)
  • ¼ teaspoon cumin
  • Kosher salt
  • Freshly ground black pepper
  • Jalapeno slices; optional
  • 8, 6- inch (15 cm) low FODMAP corn tortillas, warmed
  • Lime wedges

Instruction

  • Make the Potato Filling: Preheat oven to 400°F (200°C). Toss both kinds of potatoes together in a bowl with the Low FODMAP Garlic-Infused Oil, cumin, oregano, chipotle chile powder and cayenne and season generously with salt and pepper. Scrape onto a rimmed baking sheet pan, space out in an even single layer, and roast for about 40 minutes or until tender when pierced with a knife and golden brown. Remove from oven and keep warm.
  • Meanwhile, made the Avocado Lime Crema and Bean Filling. For the Avocado Crema, place the yogurt, avocado and lime juice in a blender or food processor fitted with metal blade and blend until smooth. Add water if necessary to create a fluid sauce. Taste and season with salt and pepper.
  • For the Bean Filling, toss together the beans, cabbage, cilantro, scallions and cumin. Taste and season with salt and pepper. If you like things spicy add slices of fresh jalapeno. Fold in the warm potato mixture.
  • Arrange warmed tortillas on serving platter, divide warm potato filling amongst tortillas, drizzle with Avocado Crema and offer with lime wedges. Serve immediately.