Quick Potato Nachos

• 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

1. Preheat oven to 425 degrees F (220 degrees C).
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. Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
4. Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

russet potatoes, vegetable oil, blend, garlic salt, black beans, tomatoes, black olives, green onions, green chiles

Taken from www.allrecipes.com/recipe/235982/quick-potato-nachos/ (may not work)