Add the chopped potatoes into a large-pot and cover with water. Bring the water to a boil and cook potatoes till fork tender abut 15-20minutes then drain the potatoes.
Heat olive-oil in a bowl above medium-high-heat. Add the potatoes, bell-pepper and taco-seasoning to the pan and toss to blend. Then press ptates to the pan and turn heat to moderate.
Allow potatoes to cook abut 5-7minutes. Lift a corner of the potates with a spatula, should crispy. Then flip and cook for another 5minutes.
While the potatoes are cooking add the refried-beans and black-beans into a pan over moderate heat. Stir to blend. Once heated through, turn heat to low.
Prepare Jalapeno Cilantro Sauce in and then put aside.
Wrap the tortillas in a paper-towel and then heat them in the microwave for a few seconds.
To assemble, put in a layer of beans to each tortilla followed by lettuce, potatoes, avocado and Jalapeno Cilantro Sauce. Serve with lime wedges and cilantro.