Add potatoes into a large pot and cover with water. (Do not peel the potatoes). Over high heat, bring water to a boil. Once water is boiling, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.
When there are 10 minutes left of boiling the potatoes, preheat the oven to 450 degrees.
When the potatoes are fork tender, turn off the heat, drain the potatoes, and allow to cool for 5 minutes.
Place potatoes on a parchment lined or foil lined baking sheet. With the base of a coffee mug or with a potato masher, "smash" (press down on) each potato until each one is almost flattened. Some of the potatoes might break apart and that is fine.
Sprinkle 1 tsp of garlic powder over the potatoes.
Roast the potatoes in the oven for 25-30 minutes, until they are crispy, golden and browned on the bottom. Watch while they cook as the cook time will vary, depending on the size of the potato.
While potatoes are roasting, begin making your cheese sauce, if you haven't already made it, and set aside. This is also the time when you will start making the refried beans. Empty the can of black beans into a small sauce pan over medium heat. Add the chili powder, cumin, remaining tsp of garlic powder, cayenne pepper, and lime juice to the pot. Stir to combine. This might look soupy but don't worry. Mash the beans with a potato masher or a fork. Crank the heat up and bring to boil. Once boiling, reduce to a simmer and stir frequently, scrapping the sides and lifting the beans from the bottom. After about 10 minutes, the liquid should have reduced. The beans will thicken as they cool. If they get too thick, just add 1 tbsp of water at a time to thin.
When the potatoes are done, remove from oven and put 2 potatoes on each plate. Top potatoes with beans, tomatoes, green onions, jalapenos, mini sweet peppers, and cheese sauce. Enjoy!