Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Arrange warmed tortillas on serving platter, divide warm potato filling amongst tortillas, drizzle with Avocado Crema and offer with lime wedges. Serve immediately.