Preheat your oven to 425° F. Line a baking sheet with parchment paper.
Peel your potatoes and slice them into 1/4 inch rounds. Transfer to baking sheet and toss with olive oil and spices. Use your hands to coat all the potato rounds.
Arrange them in a single layer on the baking sheet and bake for 20 minutes.
Remove from the oven and top with beans and cheese. Return to oven for additional 5 minutes.
Remove from the oven again and garnish with your preferred toppings. I used avocado, roasted jalapeño, pickled red onions, sour cream and fresh cilantro. OLE!