Loaded with colorful veggies, black beans, chili spice, melty cheese and more, these Tex-Mex roasted potato nachos will satisfy your soul. A mouthwatering way to serve potatoes!
In place of the usual tortilla chips, these nachos begin with oven-roasted potatoes seasoned with cumin, chili powder, smoked paprika, and chili lime salt.
Click here to PIN Tex-Mex Roasted Potato Nachos!
On top go beans, corn and cheese, followed by diced red pepper, black olives, avocado, green onions, and cilantro, and spicy sliced jalapeño chile. With garnishes galore, Tex-Mex roasted potato nachos are what’s called loaded.
You can drizzle and dollop sour cream and salsa on top of everything, or serve the condiments on the side, letting everyone add as much sour cream and salsa as they want.
Essentially tortilla chips draped heavily with melted cheese, nachos were born in Texas, near the Mexican border. Nowadays we pile on not just cheese, but all kinds of other goodies, mostly following a Southwestern Tex-Mex flavor theme.
These loaded taters are more than a snack, they make a fabulous side dish. Case in point: A little while back we were invited to dinner and our host asked me to bring potatoes. I brought Tex-Mex roasted potato nachos. Not that anyone would have cared, I resisted the urge to say potato nachos, offering it simply as a warm potato dish with Tex-mex flavor. They loved it!
And you know what? Roasted potato nachos make an exellent vegetarian dinner!
Tex-Mex Roasted Potato Nachos notes:
- If your potatoes are blemish free and (ideally) organic, just scrub the potatoes well and slice with the skin left on.
- It’s an old chef’s trick to give your sliced potatoes a cold water soak. They’ll roast up more crispy because soaking removes some of the potato’s starch. You can soak them longer than 10 minutes, even overnight. Pat them dry with paper towels before seasoning and roasting.
- The most readily available chili lime salt is Tajin. Or you can make your own chile lime seasoning with flake sea salt, dried chile, and lime zest. Or, you can just sprinkle flake sea salt and lime juice instead of chili lime salt.
More potato recipes I bet you’ll like:
- Choose any variety of potato and any varietty of bean for these colorful delicious potato and bean tacos.
- Thinly sliced red potatoes and your favorite basil together for this incredible pesto potato pizza!
To get my latest recipe posts and newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)
- Follow me on Instagram!
- Peruse my Pinterest boards for more vegetarian recipe ideas.
- Find vegetarian and healthy living ideas on my Facebook page.
If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!
Tex-Mex Roasted Potato Nachos
Ingredients
- 4-5 medium Yukon Gold potatoes
- 2 tablespoons olive oil
- ¾ teaspoon teaspoon ground cumin
- 1 teaspoon chili lime salt or coarse sea salt (see note)
- ¾ teaspoon chili powder
- ½ teaspoon smoked paprika
- Freshly ground black pepper, about 20 grinds
- 1 ¾ cups black beans, (one 15-ounce can), rinsed and drained
- ¾ cup corn kernels, frozen and thawed is fine
- ½ 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
- ¼ cup black olives, thinly sliced
- 1 jalapeño pepper, sliced or chopped, about 2 tablespoons
- ½ cup sour cream
- Salsa– use a recipe of choice, or store-bought
Instructions
- 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.
To assemble:
- 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.
Notes
- 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!
- If you don’t have any chili lime salt, use coarse grain salt, a pinch of chili powder, and the juice of half a lime. “Tajin” is a chile lime salt and if you like the extra heat, “Tajin” works well here too.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator. The numbers will vary based on the quantity consumed, brands used and any substitutions. The estimate here does not include any sour cream or added salsa.
Holy nacho perfection! Love that you used my beloved potatoes in place of chips, genius! · 1 April, 2017
Thank you Bethany!! btw I love your recipes and love sharing them via our Tailwind Tribe! · 1 April, 2017