Ingredients
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2 large russet potatoes
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2 -3 teaspoons vegetable oil
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1/4 teaspoon garlic powder
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1 teaspoon taco seasoning
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1/4 cup black beans, rinsed and drained
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2 teaspoons lime juice
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1/4 teaspoon cumin
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1/4 teaspoon chili powder
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cayenne pepper, to taste
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1/2 medium tomatoes, diced
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2 tablespoons shredded 4-cheese Mexican blend cheese
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1 green onion, chopped
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1 tablespoon green chili, diced
Instructions
- Preheat oven to 425°F
- Clean and scrub potatoes, then chop them into thick wedges.
- Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
- Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
- While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
- Remove beans from heat and mix with the tomato, green onion, and green chilies.
- When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
- Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!