Chili-Lime Potato Nachos

Ingredients:

6 large baking potatoes, cut into 8 wedges
3 tablespoons olive oil
1 egg white
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon kosher salt
1 teaspoon lime juice
1 can black beans, drained and rinsed
2 cups shredded cheddar/monterrey Jack cheese
3 green onions, thinly sliced and ends trimmed
Optional: Sour cream, sliced avocado, salsa

Directions:

Preheat oven to 400 degrees.

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined. Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet. Bake potatoes for 35-45 minutes, or until golden brown with a crispy exterior.

Remove from the oven and cover with black beans, cheese and green onions. Place the pan back in the oven for 5 minutes, or until the cheese has thoroughly melted.

Serve with sour cream, sliced avocado and salsa.