Roast potato wedges and top them with black beans, tomatoes, green onions, olives and green chilies, and you have nachos. You can offer toppings of salsa, sour cream or guacamole on the side.
These Potato Nachos were easy and fun to make. I served them with grilled chicken for a light meal. The potatoes are oiled then seasoned with Mexican seasoning blend before baking.
You can purchase several brands of Mexican sseasoning, but if you don’t have it for this recipe, just add a pinch of cumin, chili powder, oregano and garlic powder to salt and pepper. This recipe is easy to increase.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.