Ingredients
4
4 servings
- •1.5 pounds russet potatoes, cut into 1/2-inch wedges
- •1.5 tablespoons vegetable oil
- •1 teaspoon Mexican-style seasoning blend
- •0.5 teaspoon garlic salt
- •1 cup shredded Mexican cheese blend
- •0.25 cup rinsed and drained canned black beans
- •0.25 cup diced tomatoes
- •0.25 cup sliced black olives
- •0.25 cup sliced green onions
- •3 tablespoons canned chopped green chiles
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.
Nutritional Facts
Per 4 servings
- Calories: 336
- Carbohydrate: 35g
- Fat: 17g
- Fiber: 5g
- Protein: 12g
- Sugar: 2g
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