Quick Potato Nachos
Ingredients
- 1 1/2 pounds russet potatoes, cut into 1/2-inch wedges
- 1 1/2 tablespoons vegetable oil ⓘ
- 1 teaspoon Mexican-style seasoning blend ⓘ
- 1/2 teaspoon garlic salt ⓘ
- 1 cup shredded Mexican cheese blend
- 1/4 cup rinsed and drained canned black beans ⓘ
- 1/4 cup diced tomatoes
- 1/4 cup sliced black olives ⓘ
- 1/4 cup sliced green onions ⓘ
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
- Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
- Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
Nutrition & Diet Analysis (per serving)
262
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).