Potato Nachos
"A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!"
photo by Billy Green
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 large russet potatoes
- 2 -3 teaspoons vegetable oil
- 1⁄4 teaspoon garlic powder
- 1 teaspoon taco seasoning
- 1⁄4 cup black beans, rinsed and drained
- 2 teaspoons lime juice
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon chili powder
- cayenne pepper, to taste
- 1⁄2 medium tomatoes, diced
- 1 green onion, chopped
- 1 tablespoon green chili, diced
- 2 tablespoons shredded 4-cheese Mexican blend cheese
directions
- Preheat oven to 425°F
- Clean and scrub potatoes, then chop them into thick wedges.
- Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
- Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
- While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
- Remove beans from heat and mix with the tomato, green onion, and green chilies.
- When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
- Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!
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Reviews
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Very good. We enjoyed with dinner tonight. I made a few modification. Since tomatoes are not in season I used 3/4 of a 10 ounce can of Rotel diced tomatoes w. chilies, in place of the tomato and chilies. I sliced the potato instead of using wedges. I placed the potatoes in a baggie to mix ingredients instead of using a bowl. Thanks for posting. Made for The Best of 2009 Cookbook Swap. -
We had these as a side and my family LOVED them.I sliced them thin instead of wedgesand used some salsa instead of chopped tomatoes. Made for everyday is a holiday -
MUCH better for you than nachos and pretty easy to make for a weeknight supper. My BF and I were really pleased with this, so I'd make it again in a snap. I served it with a salad. I doubled the beans, tomatoes, green onion and cheese blend but kept the rest of the spices about the same. I used a small diced jalapeno pepper for the green chilies. Topped it with salsa and low fat yogurt instead of sour cream. My only problem with this recipe was that I had no cooking spray, so I didn't spray my teflon cookie sheet, and the potatoes stuck to it. May have been my fault for not being vigilant enough about stirring them though. Thanks for this great vegetarian recipe:) -
Pretty good. The kids had to be pressured into eating them, but once they tried them they loved them. Most of my family doesn't like tomatoes, so I'll leave those out next time. -
These were really good! Will make again, and maybe kick it up another notch because I had not added the green chilies (forgot until I was already eating them!). Served with sour cream.
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Tweaks
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MUCH better for you than nachos and pretty easy to make for a weeknight supper. My BF and I were really pleased with this, so I'd make it again in a snap. I served it with a salad. I doubled the beans, tomatoes, green onion and cheese blend but kept the rest of the spices about the same. I used a small diced jalapeno pepper for the green chilies. Topped it with salsa and low fat yogurt instead of sour cream. My only problem with this recipe was that I had no cooking spray, so I didn't spray my teflon cookie sheet, and the potatoes stuck to it. May have been my fault for not being vigilant enough about stirring them though. Thanks for this great vegetarian recipe:)
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YUMMY, YUMMY, YUMMY! That's all I can say! But seriously, these are great. I had to improvise a little bit because I only had limited ingredients. I have no idea what a "russet" potato is, so I just used plain ol' potatoes. I use refried (is that how you spell it) beans instead of black beans and fresh canned banana peppers instead of the chilies. My hubby was raving and going on and on about how much he loved them. This is a great recipe and a keeper!
