Quick Potato Nachos

Ingredients

• 1.5 pounds russet potatoes , cut into 1/2-inch wedges
• 1.5 tablespoons vegetable oil
• 1 teaspoon Mexican-style seasoning blend
• 0.5 teaspoons garlic salt
• 1 cup shredded Mexican cheese blend
• 0.25 cups rinsed and drained canned black beans
• 0.25 cups diced tomatoes
• 0.25 cups sliced black olives
• 0.25 cups sliced green onions
• 3 tablespoons canned chopped green chiles

Instructions

1. 1

   Preheat oven to 425 degrees F (220 degrees C).

2. 2

   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.

3. 3

   Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.

4. 4

   Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.