Prep 20 mins
Cook 35 mins
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!
- 2 large russet potatoes
- 9.85-14.78 ml vegetable oil
- 1.23 ml garlic powder
- 4.92 ml taco seasoning
- 59.14 ml black beans, rinsed and drained
- 9.85 ml lime juice
- 1.23 ml cumin
- 1.23 ml chili powder
- cayenne pepper, to taste
- 1 medium tomatoes, diced
- 1 green onion, chopped
- 14.79 ml green chili, diced
- 29.58 ml shredded 4-cheese Mexican blend cheese
- 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!
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.
We had these as a side and my family LOVED them.I sliced them thin instead of wedgesand used some salsa instead of chopped tomatoes. Made for everyday is a holiday
Pretty good. The kids had to be pressured into eating them, but once they tried them they loved them. Most of my family doesn't like tomatoes, so I'll leave those out next time.