Tex-Mex Potato Nachos

It feels like I haven't been in my kitchen for weeks but, actually it's more like one week. One whole, incredibly long week of being flat on my back with the flu. Yes, that plague that's been going around since the new year finally caught up to me and all I can say is that it's evil. And I need a serious break from chicken soup for a while. Oy.

This potato nacho recipe was one I was playing around with before I got sick and it was the perfect thing to make as an entry back to the world of cooking solid foods.

It's easy and packed with nutrition that I desperately need at this point. And, best of all, those nutrients are in the form of cheese covered deliciousness like black beans, tomatoes, corn and avocado.

Picture all the fun of nachos but using crispy, vitamin packed potatoes that are more filling and way better for you. I'm happily eating my way back to health with these. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Tex-Mex Potato Nachos

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Recipe for crispy potato slices topped with beans, corn, tomatoes and cheese.

Ingredients

• 2 Idaho baking potatoes
• 2 Tablespoons olive oil
• 1/2 Teaspoon ground cumin
• Salt and pepper to taste
• 1 Cup canned black beans, rinsed and drained
• 1/2 Cup roasted corn kernels
• 2 Tomatoes, diced
• 2 Tablespoons chopped cilantro (or parsley)
• 1 Avocado, diced
• 1/2 Cup shredded cheddar cheese
• Salt and pepper to taste
• Sour cream for topping

Instructions

1. Pre-heat the oven to 400 degrees
2. Rinse the potatoes but no need to peel. Slice into rounds, approximately 1/4" to 1/2" thick. You want them thick enough to dip into the bean mixture. Toss the potato slices with the olive oil and ground cumin and lay on a baking sheet lined with parchment paper. Season with salt and pepper and roast in the oven for approximately 30 minutes or until cooked through and lightly golden brown.
3. Combine the black beans with the corn, tomatoes and cilantro. Season with salt and pepper.
4. When the potatoes are cooked, layer them along the sides of two mini cast iron pans or oven safe baking dishes. Evenly distribute the bean mixture in the middle and top with the cheddar cheese.
5. Return to the oven for 10 minutes or until the cheese has melted. Serve topped with the avocado and sour cream.

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This recipe was sponsored by the Idaho Potato Commission. For more information and recipes, please visit their website. Thank you for supporting the products I love and use in my kitchen.