Quick Potato Nachos

Cinco de Mayo - Everyday Cooking

Healthy and fun for the family. Serve with salsa, guacamole, and sour cream.

Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Quick Potato Nachos

Ingredients

1 ½ pounds russet potatoes

cut into 1/2-inch wedges

1 ½ tablespoons vegetable oil

1 teaspoon Mexican-style seasoning blend

½ teaspoon garlic salt

1 cup shredded Mexican cheese blend

¼ cup rinsed and drained canned black beans

¼ cup diced tomatoes

¼ cup sliced black olives

¼ cup sliced green onions

3 tablespoons canned chopped green chiles

Blue Lagoon Margaritas

Everyday Cooking

Directions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Nutritional Information

Quick Potato Nachos

Servings Per Recipe:4

Calories: 336.3

% Daily Value *

Protein: 12.3g 25%

Carbohydrates: 35.2g 11%

Dietary Fiber: 5.4g 22%

Sugars: 2.1g

Fat: 17g 26%

Saturated Fat: 8.5g 43%

Cholesterol: 32.3mg 11%

Vitamin A Iu: 706.9IU 14%

Niacin Equivalents: 3.1mg 24%

Vitamin B6: 0.5mg 34%

Vitamin C: 40.7mg 68%

Folate: 41.3mcg 10%

Calcium: 259.5mg 26%

Iron: 2.4mg 13%

Magnesium: 47.2mg 17%

Potassium: 840.5mg 24%

Sodium: 780.1mg 31%

Thiamin: 0.2mg 18%

Calories From Fat: 153.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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