A delightful twist on traditional nachos, these potato bites are loaded with flavor and perfect for sharing.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy texture for the potatoes.
Wash and scrub the potatoes, then cut them into thick wedges.
Uniformly sized wedges cook more evenly and look great for presentation.
In a mixing bowl, toss the potato wedges with olive oil, garlic powder, and smoked paprika until evenly coated.
Ensure each wedge is well coated for maximum flavor.
Spread the potatoes in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Flipping the potatoes halfway ensures even browning on all sides.
While the potatoes bake, heat the black beans, lime juice, cumin, and chili powder in a small saucepan over medium heat until warmed through.
Stir occasionally to prevent sticking and to evenly distribute the flavors.
Dice the tomato, green onion, and green chili, then mix them into the warmed beans.
Adding fresh ingredients to the beans enhances the texture and flavor.
Once the potatoes are done, sprinkle shredded cheese over them and return to the oven for 2 minutes to melt the cheese.
Keep an eye on the cheese to ensure it melts perfectly without burning.
Top the cheesy potatoes with the bean mixture and serve immediately.
Serve with optional sides like sour cream or guacamole for added flavor.
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