Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat then arrange potatoes on top. Drizzle with high heat oil then bake in the oven for 30 minutes, until soft on the inside and crispy on the outside.

Meanwhile, warm a large skillet over medium heat. Add 1 tablespoon oil or water and the chopped red onion and bell pepper. Cook for a few minutes, until soft.

Add the mushrooms and cook for about 3 minutes. Sprinkle in the seasonings (chili powder to salt) and continue to cook for another 5 minutes, until mushrooms have reduced in size. Add the black beans and stir to combine.

Lastly, add the baby spinach and halved tomatoes. Cover with a lid and cook for about 5 minutes, until the spinach starts to wilt, stirring intermittently.

Serve cooked potatoes with black bean mixture, corn salsa, diced avocado, and nacho cashew cream. Enjoy!

Leftovers can be stored in separate containers (potatoes and black mixture should be kept separate to keep potatoes from getting mushy) for up to 3 days.