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Tex-Mex Roasted Potato Nachos (Vegetarian)

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!  

close up Tex-Mex Roasted Potato Nachos | Letty's Kitchen

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!

ready to serve Tex-Mex Roasted Potato Nachos | Letty's Kitchen

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, if you prefer, serve the condiments on the side, letting everyone add as much sour cream and salsa as they want.

ingredients for Tex-Mex Roasted Potato Nachos | Letty's Kitchen

Essentially tortilla chips heavily draped 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. 

And sometimes we do the unexpected and serve all the everythings on top of potatoes, instead of tortilla chips!

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. So I made Tex-Mex roasted potato nachos. I never said the word nachos and no one would have cared, but they went bonkers over the warm potato dish with Tex-mex flavor!

I’ll confess that Robbie and I have, on occasion, gobbled these vegetarian nachos for dinner!

ready to eat Tex-Mex Roasted Potato Nachos | Letty's Kitchen

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!
  • 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.
  • You might also like these colorful delicious potato and bean tacos.

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<em>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</em>.

2 comments

  • Holy nacho perfection! Love that you used my beloved potatoes in place of chips, genius! Reply · 1 April, 2017

    • Thank you Bethany!! btw I love your recipes and love sharing them via our Tailwind Tribe! Reply · 1 April, 2017

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