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+ servings

Veggie Potato Nachos

Deliciously filling nachos are made with thinly sliced potatoes as a base and then topped with vegetables and beans.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Appetizer
Cuisine: Tex-Mex
Servings: 4 people
Calories: 305kcal
Author: Anne
Scale this Recipe 4 people

Ingredients

  • 2 medium sized potatoes sliced thin
  • 2 tablespoons olive oil
  • 1 red bell pepper chopped
  • 1 green pepper chopped
  • 1 onion chopped
  • 1 cup black beans
  • 1/4 cup water
  • 1 jalapeno sliced - optional
  • 1/2 cup shredded cheese cheddar, pepper jack or Monteray jack
  • 1/2 tablespoon ground cumin
  • 1/2 avocado sliced
  • green onions for garnish
  • salsa

Instructions

  • preheat the oven to 425 degrees
  • use a food processor or a mandolin slicer and slice the potatoes thin
  • line the baking sheet(s) with parchment paper and coat them with a thin layer of olive oil
  • arrange the potatoes on the baking sheet in a single layer and brush the tops of the potatoes with oil.
  • place the potatoes in the oven and bake for about 10 minutes; flip the slices over
  • continue to bake for approximately 8 to minutes more, checking periodically.
  • as the potatoes begin to turn golden remove them from the oven; this can take 8 to 15 minutes of cooking time depending on the thickness of the potatoes.
  • while potatoes are cooking, heat a tablespoon of olive oil in a skillet over medium heat.
  • add the peppers and onions, cook until they begin to soften about 2 to 3 minutes
  • add the ground cumin, beans and water
  • reduce the heat to low and let the beans simmer while to potatoes are cooking.
  • once potatoes are done, arrange half of the potatoes in an oven proof baking dish, cover them with half of the bean and veggie mixture.
  • add another layer of potatoes and another layer of the bean and vegetable mixture.
  • sprinkle on jalapenos if using and top with cheese
  • Set your broiler to low and place the nachos under the broiler and cook until the cheese has melted.
  • Top with any or all of: salsa, green onions, avocado slices and green onions,greek yogurt

Notes

This recipe serves  2  for dinner and 4 as an appetizer. Nutrition information is based on 4 servings.
Store leftovers in an airtight container for up to 3 days.  Reheat in the oven or microwave.

Nutrition

Serving: 1 | Calories: 305kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 227mg | Potassium: 861mg | Fiber: 9g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 58mg | Calcium: 119mg | Iron: 3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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