Preheat your oven to 425 degrees F. On a large rimmed baking sheet, toss the cubed potatoes with 2 tablespoons of olive oil, a generous pinch of salt, and a sprinkle of cumin and chili powder. Spread them out in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until they are golden and crispy on the outside and tender on the inside.

While the potatoes roast, place a large skillet over medium high heat. Add the ground beef and cook, breaking it up with a spoon, until it is nicely browned, about 6 to 8 minutes. Drain off any excess fat. Sprinkle the taco seasoning over the meat, then add 1/3 cup of water. Stir well, reduce the heat to low, and let it simmer for 3 to 4 minutes until the sauce thickens and clings to the meat.

In a small saucepan over medium heat, warm the drained black beans with a pinch of salt and a little cumin. Stir occasionally until they are heated through. This takes about 3 minutes. Set them aside.

Grab your favorite wide bowls. Start with a generous scoop of the crispy roasted potatoes as the base. Next, spoon a portion of the seasoned ground beef right on top of the potatoes. Add a scoop of the warm black beans beside the meat.

Add a handful of shredded lettuce, a spoonful of diced tomatoes, and a few slices of creamy avocado. Then comes the cheese. Sprinkle a generous amount of shredded cheddar over the warm meat and beans so it starts to melt slightly. Add a dollop of sour cream on the side. Finally, scatter a handful of crushed tortilla chips right on top for that essential crunch. Finish with a sprinkle of fresh cilantro and a few slices of jalapeños if you like a little heat.

Put the bowls on the table and let everyone dig in. I always set out a few extra toppings so everyone can customize their bowl right at the table.