Russet potato floats

2 large russet potatoes cut in half lengthwise

1 tsp cumin

1/2 tsp of taco seasoning

1/2 tsp of onion powder

1/2 cup corn

avocado oil

1 1/2 tbsp nutritional yeast

1/2 tsp of garlic powder

spices cumin paprika pepper a touch of salt

1 can black beans undrained

Step 1

Preheat the oven to 425 degrees f + spray a 9x14 in baking dish with avocado oil.

Step 2

Season both sides of the potatoes with cumin, paprika, pepper, & a touch of salt and place in the baking dish face down. there is no measurement, just sprinkle a little on both sides

Step 3

Bake for 30min and then remove from oven and flip. using a spoon, scoop out the center of each potato.

Step 4

Place back in oven and bake for an additional 30min.

Step 5

With 15min remaining, make the black beans by placing everything in a pot over medium heat stirring every few minutes. you want it to be rapidly simmering. you will know when it is done when it has gotten a little thick and creamy

Step 6

Assemble the floats by adding the beans + any garnishes you would like!

Step 7

Garnishes: lettuce, salsa, avocado