1/2cupshredded cheesecheddar, pepper jack or Monteray jack
1/2tablespoonground cumin
1/2avocadosliced
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.