Mexican Potato Toast

Preparation

Prep Time: 8min | Cook Time: 10min

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.