Preheat your oven to 400°F (200°C). Toss the cubed baby potatoes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for about 25 minutes until golden and crispy.

While the potatoes roast, cook the ground beef in a skillet over medium heat. Break it apart with a spatula and cook until browned. Add taco seasoning and a small splash of water, then simmer for a few minutes until the meat is fully coated in seasoning.

Once the potatoes are finished roasting, divide them between serving bowls. Add a generous layer of seasoned taco meat and sprinkle shredded cheddar cheese over the warm mixture so it begins to melt.

Top each bowl with black beans, avocado slices, sour cream, salsa, jalapeños, and chopped cilantro. Serve immediately while the potatoes are still warm and crispy.