Cheesy Roasted Potato Nachos
This Mexican-style appetiser transforms simple ingredients into a satisfying dish. Red potatoes are diced, seasoned and roasted until golden. They are then layered in a dish with a spiced mixture of black beans and tomatoes, plus plenty of mozzarella cheese, and baked until bubbly. Serve it hot with classic toppings like salsa, avocado and sour cream for a complete meal. It is a straightforward recipe perfect for a weeknight, yielding five generous portions in about 40 minutes.
Ingredients
- 4 red potatoes (not the small ones – at least medium size)
- 1 can black beans – drained
- 1 can diced tomatoes -drained
- shredded mozzarella cheese (I used about 2 cups)
- taco seasoning
- toppings: salsa, avocado, sour cream, cilantro, scallions
Method
- Dice the potatoes and coat them with olive oil and taco seasoning. Roast at 400 degrees until they are tender and golden, which takes about 15-20 minutes.
- Mix the drained black beans and diced tomatoes with taco seasoning.
- Create layers in a shallow baking dish using the roasted potatoes, the bean and tomato mixture, and shredded cheese. Repeat the layering process.
- Bake for another 10 minutes until the cheese has fully melted. Add your preferred toppings before serving.
Nutrition (per serving)
Sodium901 mg
Recipe details
CategoryAppetizer
Cuisinemexican
AuthorPinch of Yum
