Preheat the oven to 425 degrees.

Slice the potatoes into 1/4” thick rounds (I got 24 slices). Place the rounds into a large mixing bowl and drizzle with 2 teaspoons of canola oil. Stir together until the potatoes are fully coated. Lay the potato rounds in a single layer on a baking sheet and sprinkle with sea salt. Bake in the oven for 35-40 minutes until potatoes begin to get golden.

While the potatoes are cooking, bring the remaining ½ teaspoon of canola oil over medium heat in a small skillet. Add the black beans and corn and cook, stirring occasionally, for about 2 minutes. Add the garlic and tomatoes and cook for another minute. Squeeze the lime wedge over the top and stir in the taco seasoning. Remove to a side dish and stir in the scallions.

When the potato rounds are done, allow them to cool for about 5 minutes before handling. Place the cheese wedges into a bowl or dish and use a spoon or butter knife to whip/mash them together until well combined and ready to spread. Use a knife to spread the cheese evenly across the tops of all the finished potato rounds. Top each cheesy potato round with 1 ½ teaspoons of the black bean & corn mixture from step three and serve immediately.