Quick Potato Nachos

Ingredients

• 0.3 cup olives black sliced
• 0.3 cup black beans canned rinsed drained
• 3 tablespoons chiles green canned chopped
• 0.5 teaspoon garlic salt 
• 0.3 cup green onions sliced
• 1.5 pounds russet potatoes cut into 1/2-inch wedges
• 1 teaspoon seasoning blend mexican-style
• 1 cup mexican cheese blend shredded
• 0.3 cup tomatoes diced
• 1.5 tablespoons vegetable oil 

Equipment

• bowl
• baking sheet
• oven

Directions

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.
3. Spread potatoes in a single layer on a baking sheet.
4. Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
5. Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.