Recipe by Starrynews
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!
Top Review by happynana
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.
- 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 See How It's Made
- 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!