Quick Potato Nachos

asian korean side main spicy savory umami medium fast

Prep

19 min

Cook

29 min

Total

48 min

Ingredients (10)

1 ½ pounds russet potatoes, cut into 1/2-inch wedges g

1 ½ tablespoons vegetable oil g

1 teaspoon Mexican-style seasoning blend g

½ teaspoon garlic salt g

1 cup shredded Mexican cheese blend g

¼ cup rinsed and drained canned black beans g

¼ cup diced tomatoes g

¼ cup sliced black olives g

¼ cup sliced green onions g

3 tablespoons canned chopped green chiles g

Nutrition

kcal

fat

carbs

protein

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.