Mexican Potato Stacks - HAPPY VEG
Mexican Potato Stacks: Perfect slices of potato topped with refried beans, guacamole, and cheese. Easy to make, oven-baked to perfection. Enjoy with sour cream and hot sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thehappyveg.ca.
Ingredients
- 4 Russet potatoes, sliced to 3/16th “
- 3 Tbsp. EVOO
- 398ml can Refried Beans
- 1 Red Onion, diced (reserve 1 Tbsp.)
- 1 Tsp. Cumin
- ½ Tsp. Chili Powder
- ½ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
- ½ Tsp. Dried Oregano
- 10 slices Cheddar from the brick, halved
- 2 Avocados
- ½ Roma Tomato, seeded & diced
- 1 Lime
- Sea Salt / Pepper
- Guac, Sour Cream, Diced Red Onion, Hot Sauce - Garnish
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