× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Mexican Potato Toast

Share this

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


AppetizerBreakfast/BrunchMain Dish

Prep Time

8 Mins

Cook Time

10 Mins


Serves 4


  • 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


  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.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Emilie

Visit Website

Nutrition Facts Per Serving







Vitamin C










Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up