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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad! Ingredients:
2 large russet potatoes |
2 -3 teaspoons vegetable oil |
1/4 teaspoon garlic powder |
1 teaspoon taco seasoning |
1/4 cup black beans, rinsed and drained |
2 teaspoons lime juice |
1/4 teaspoon cumin |
1/4 teaspoon chili powder |
cayenne pepper, to taste |
1/2 medium tomato, diced |
1 green onion, chopped |
1 tablespoon green chili, diced |
2 tablespoons shredded 4-cheese mexican blend cheese |
Directions:
1. Preheat oven to 425°F
2. Clean and scrub potatoes, then chop them into thick wedges.
3. Combine potato wedges, oil (you want just enough to coat the potatoes), garlic powder, and taco seasoning in a baking dish. Stir until well combined.
4. Spread potatoes out into a single layer and bake for 25-30 minutes, or until potatoes are golden brown with a crispy outside. Stir occasionally during the baking time.
5. While potatoes are baking, combine the black beans, lime juice, cumin, chili powder, and cayenne pepper in a small saucepan over medium-low heat. Stir occasionally, cooking until the majority of the lime juice has been absorbed.
6. Remove beans from heat and mix with the tomato, green onion, and green chilies.
7. When potatoes are done, remove from oven and sprinkle with cheese. Return to oven for an additional 1-2 minutes to allow cheese to melt.
8. Sprinkle with bean mixture and serve. We enjoy them with just the bean topping, but you could also serve with salsa, sour cream, or guacamole too!
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