Preheat your oven to 450 degrees F convection bake and line a large baking sheet with parchment paper. (Use two if you don't have a large one.)
Peel and dice your potatoes into approximately ½ inch cubes. You should get about 4 cups of cubed potatoes.
Place the diced potatoes in a large mixing bowl and the oil and all the seasoning and mix well until evenly coated.
Arrange your potatoes in a single layer on your prepared tray and bake for 15 minutes. Then flip your potatoes and bake another 10-15 minutes, until desired crispiness is reached.
While the potatoes are cooking, drain and rinse your black beans, and prepare any additional toppings you'd like to use. Then assemble as desired.
Taco leftovers are best stored in separate containers.The potatoes will keep for 4-5 days in the refrigerator, however, they may lose their crispiness. Reheat in the oven or toaster oven.Nutritional information is for ⅙ of the potatoes and black beans with 1 wrap and does not include optional toppings.If you're avoiding oil, you may use water or broth in its place. Just keep an eye on your potatoes while cooking to ensure they don't burn. You may want to spray them with a little more water at the halfway point to prevent burning.