INGREDIENTS
1 1/2 lb
russet potatoes, cut into 1/2-inch wedges
1 1/2 tbsp
vegetable oil
1 tsp
Mexican-style seasoning blend
1/2 tsp
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 tbsp
canned chopped green chiles