Loaded with chili spice, black beans, colorful veggies, and gooey melting cheese, Tex-Mex roasted potato nachos is one of those soul-satisfying foodie pleasures of life. Sometimes it’s all you need.
Nachos were born in Texas, near the Mexican border—they were essentially tortilla chips heavily draped with melted cheese. Now we pile all kinds of goodies in between and under the cheese, mostly following a Southwestern Tex-Mex flavor theme. In place of the usual tortilla chips, these nachos begin with sliced, oven-roasted potatoes, seasoned with cumin, chili powder, smoked paprika, and chili lime salt.
Tex-Mex roasted potato nachos, with garnishes galore, are what’s called loaded. Besides the beans, and corn, and cheese, these get red pepper, black olives, avocado, green onions, and cilantro, and a final sprinkle of fresh jalapeño spice. I like to serve the sour cream and salsa on the side, but feel free to drizzle and dollop the condiments on top of everything else before diving right in.
We had dinner with a small group of friends a little while back and our host asked me to bring potatoes. OK. I brought these Tex-Mex roasted potato nachos. Everyone went bonkers over that warm potato dish—I never called them nachos and really no one cared. What I’m saying is these loaded taters are more than a snack, they’re also welcome as a tasty side dish.
And I will confess that we have, on occasion, gobbled these vegetarian nachos for dinner alone, in front of the TV. Think movie night, World Series baseball, playoff football, March Madness basketball—you get the idea.
Tex-Mex Roasted Potato Nachos notes:
- If your potatoes are organic and blemish free, just scrub the potatoes well and slice with the skin left on.
- A cold water soak is an old chef’s trick. Soaking removes some of the potato’s starch, so the roasted potatoes will be more crispy. You can soak the sliced potatoes longer than 10 minutes, even overnight. Be sure to pat them dry before seasoning and roasting, to not defeat the purpose!
- I used chili lime salt from San Francisco Salt Company. Trader Joe’s has a chile lime seasoning blend that looks good too. Or you can make your own, with flake sea salt, dried chile, and lime zest.
- And if you’re hankering to have some roasted potato nachos and don’t have chili lime salt on hand, just use flake sea salt and the juice of another half a lime.
- **However–chili lime salt is handy to have around—it looks pretty and tastes yummy on the rim of a fruity margarita! 😉
- You might also like these colorful delicious potato and bean tacos.
Wishing you a fabulous weekend–get in the kitchen and cook something delicious!
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These Tex-Mex potato nachos are delicious as a snack, side dish, or with a crisp tossed salad as a simple fun dinner. Serves 8 to 10 as appetizer or snack, or about 6 as a side dish.
- 4-5 medium Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili lime salt (see note)
- ¾ teaspoon teaspoon ground cumin
- ¾ teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, about 20 grinds
- 1 ¾ cups black beans, (one 15-ounce can), rinsed and drained
- 3/4 cup corn kernels, frozen and thawed is fine
- 1/2 red bell pepper, chopped
- Juice of 1/2 a lime
- 2 cups grated white cheddar cheese, (about 5 ounces)
- 1 avocado, cut in ½-inch pieces, or your favorite guacamole
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, roughly chopped
- 1/4 cup black olives, thinly sliced
- 1 jalapeño pepper, sliced or chopped, about 2 tablespoons
- 1/2 cup sour cream
- Salsa-- use a recipe of choice, or store-bought
Peel the potatoes. Slice into ¼-inch thick rounds. Drop them into a bowl of cold water, and let soak at least 10 minutes, to remove some of the potato starch. When ready to roast, arrange on a tea towel and pat dry. (see note)
Preheat oven to 450°F. Rub a large baking sheet with oil, or spray with cooking spray. Toss the soaked and dried potatoes in a bowl with the olive oil, chili lime salt, cumin, chili powder, smoked paprika, and fresh pepper.
Spread the potatoes in a single layer on the baking sheet and roast in the oven 15-20 minutes, turning them over once, until they are golden around the edges.
While the potatoes are roasting, get all the other ingredients ready.
Arrange the roasted potatoes on a large ovenproof plate. Sprinkle with black beans, corn, red pepper, and a squeeze of lime juice. Top with the grated cheese and pop back in the oven, long enough to melt the cheese and warm the beans and corn.
Sprinkle with the avocado, green onions, cilantro, black olives, and jalapeño pepper.
Serve immediately, with sour cream and salsa.
If your potatoes are organic and blemish free, just scrub the potatoes well and slice with the skin left on.
A cold water soak for potatoes is an old chef’s trick. Soaking removes some of the potato’s starch, so the roasted potatoes will be more crispy. You can soak the sliced potatoes longer than 10 minutes, even overnight. Be sure to pat them dry before seasoning and roasting, to not defeat the purpose!