Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.
Ingredients
- ½ pounds russet potatoes, cut into 1/2-inch wedges: 1 piece
- ½ tablespoons vegetable oil: 1 piece
- Mexican-style seasoning blend: 1 tsp
- garlic salt: 0.5 tsp
- Mexican cheese blend: 1 cup (shredded)
- canned black beans: 0.25 cup (rinsed and drained)
- tomatoes: 0.25 cup (diced)
- black olives: 0.25 cup (sliced)
- green onions: 0.25 cup (sliced)
- canned chopped green Chilis: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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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.
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Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
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Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.
