Recipe Details
Ingredients
-
1 ½poundsrusset potatoes, cut into 1/2-inch wedges
-
1 ½tablespoonsvegetable oil
-
1teaspoonMexican-style seasoning blend
-
½teaspoongarlic salt
-
1cupshredded Mexican cheese blend
-
¼cuprinsed and drained canned black beans
-
¼cupdiced tomatoes
-
¼cupsliced black olives
-
¼cupsliced green onions
-
3tablespoonscanned chopped green chiles
Cooking 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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories336 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 9g |
43% |
| Cholesterol 32mg |
11% |
| Sodium 780mg |
34% |
| Total Carbohydrate 35g |
13% |
| Dietary Fiber 5g |
19% |
| Total Sugars 2g |
|
| Protein 12g |
|
| Vitamin C 41mg |
204% |
| Calcium 260mg |
20% |
| Iron 2mg |
13% |
| Potassium 841mg |
18% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
