Recipe

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• 2 large russet potatoes
• 2 -3 tsp vegetable oil
• 1/4 tsp garlic powder
• 1 tsp taco seasoning
• 1/4 cup black beans, rinsed and drained
• 2 tsp lime juice
• 1/4 tsp cumin
• 1/4 tsp chili powder
• cayenne pepper , to taste
• 1/2 medium tomato, diced
• 1 green onion, chopped
• 1 tbsp green chili, diced
• 2 tbsp shredded 4-cheese mexican blend cheese

• 1 Preheat oven to 425°F
• 2 Clean and scrub potatoes, then chop them into thick wedges.
• 3 Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
• 4 Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
• 5 While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
• 6 Remove beans from heat and mix with the tomato, green onion, and green chilies.
• 7 When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
• 8 Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!