Tex-Mex Roasted Potato Nachos
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.
Servings: 10 people
Calories: 247kcal
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
Calories: 247kcal | Carbohydrates: 22g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 317mg | Potassium: 550mg | Fiber: 6g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 25mg | Calcium: 189mg | Iron: 2mg