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Mexican Potato Toast

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Potato Type: Reds
Cuisine: Hispanic
Prep Method: Pan Fried

Dish

AppetizerBreakfast/BrunchMain Dish

Prep Time

8 Mins

Cook Time

10 Mins

Serving

Serves 4

Ingredients

  • 2 medium red potatoes, scrubbed
  • ½ red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium avocado
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 1 cup drained canned black beans
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ cup corn, thawed if frozen
  • ¼ cup salsa
  • Fresh cilantro, chopped

Preparation

  1. Slice potatoes long ways into ¼-inch slices. Place 1-2 slices in each slot in your toaster; cook on high for 2-3 rounds until the potatoes are cooked through. Repeat with all potato slices.
  2. In a medium skillet, add a little water or oil over medium heat. Add onion and bell pepper; cook for 5-7 minutes, until vegetables are tender.
  3. In a small bowl, mash avocado with salt, pepper, onion powder, and garlic powder until ingredients are combined.
  4. In a small bowl, add black beans, chili powder, and cumin. Stir to combine.
  5. Place all the cooked potato slices flat. Spread avocado on each slice, then top each with equal amounts sautéed vegetables, black beans, corn, salsa, and cilantro.
  6. Store potato toast in an airtight container in the fridge for up to 5 days.

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Recipe By: Emilie

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Nutrition Facts Per Serving

Calories

240

Fat

8g

Sodium

385mg

Vitamin C

73mg

Carbohydrates

38g

Fiber

11g

Protein

8g

Potassium

1059mg

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