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This Mexican Potato Toast is easy to make in just minutes and is complete with your favorite toppings like avocado, black beans & salsa! This recipe is also vegan and gluten-free.
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
Prep Time: 8min | Cook Time: 10min
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. 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. In a small bowl, mash avocado with salt, pepper, onion powder, and garlic powder until ingredients are combined. In a small bowl, add black beans, chili powder, and cumin. Stir to combine. 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. Store potato toast in an airtight container in the fridge for up to 5 days. Nutrition Calories240 Fat8g Sodium385mg Vitamin C73% Carbohydrates38g Fiber11g Protein8g Potassium1059mg Potatoes USA Disclaimer
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