Serves 5
45 min
Cheesy Roasted Potato Nachos
Recipe GLPR7519259b9f3e9c
Golden-roasted diced potatoes layered with seasoned black beans and melted mozzarella cheese, finished with fresh toppings like salsa, avocado, sour cream, cilantro, and scallions. A satisfying, cheesy appetizer with Mexican flavors that's gluten-free and ready in under 45 minutes.
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Ingredients
4 medium red potatoes, diced into 1-inch cubes
2 tablespoons olive oil
2 teaspoons taco seasoning
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon taco seasoning
2 cups shredded mozzarella cheese
Salsa, for topping
1 ripe avocado, sliced, for topping
½ cup sour cream, for topping
Fresh cilantro, chopped, for topping
2 scallions, sliced, for topping
Directions
Preheat your oven to 400°F. Dice the red potatoes into 1-inch cubes. In a large bowl, toss the diced potatoes with olive oil and 2 teaspoons of taco seasoning until evenly coated.
Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 15-20 minutes, stirring halfway through, until the potatoes are golden brown and tender when pierced with a fork.
While the potatoes are roasting, combine the drained black beans, drained diced tomatoes, and 1 teaspoon of taco seasoning in a small bowl. Mix well to distribute the seasoning evenly.
In a shallow baking dish, create layers starting with a portion of the roasted potatoes. Top with a portion of the black bean and tomato mixture, then sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with a final layer of cheese on top.
Bake the assembled nachos at 400°F for 10 minutes, until the cheese is completely melted and lightly golden.
Remove from the oven and immediately top with salsa, sliced avocado, sour cream, fresh cilantro, and sliced scallions. Serve warm and enjoy.
