Description
A delicious twist on nachos using crispy baked potato slices topped with black beans, cheese, and your favorite toppings!
Ingredients
Scale
- 14 oz black beans
- 2 cup white potatoes (thinly sliced)
- 1 tsp taco seasoning
- 2 tbsp cooking oil
- 1/2 cup grated cheese
- 1/3 cup nacho cheese sauce
- 2 scallions (sliced)
- 4 tbsp guacamole
- 4 tbsp sour cream
- 1/4 cup cilantro
- 4 tbsp pico de gallo
Instructions
- Thinly slice your potatoes using a mandolin or a knife.
- Arrange in a single, even layer on a large baking sheet and sprinkle over the taco seasoning and spray with your cooking oil.
- Bake the potatoes for 20 minutes, then remove and flip the sliced potatoes. Shuffle around the potatoes if the ones near the edges are cooking quicker than the center slices. Cook for another 10-15 minutes, checking often to avoid the potatoes over-cooking.
- Overlap the sliced potatoes slightly (on a smaller baking tray if you wish).
- Scatter over the black beans, grated cheese, and nacho cheese sauce.
- Pop the tray back in the oven for another 6-8 minutes until the cheese is melted.
- Top the potato nachos with the cold toppings (guacamole, sour cream, scallions, cilantro, pico de gallo) and serve!
Notes
- Adjust the seasonings according to your preference.
- Great for parties or as a snack!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg