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
• 3 tablespoons canned chopped green chiles

Directions

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.