Sheet Pan Potato Nachos
Serve up PLANTSTRONG Nachos for a crowd!
Sheet Pan Potato Nachos
Ami Mackey
Rated 3.5 stars by 2 users
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Serve up PLANTSTRONG nachos for a crowd!
Ingredients
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3 Pounds potatoes
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1 - 15 oz. Can black beans
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6 Green onions - diced
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1 Bunch cilantro - chopped
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10 Halved cherry tomatoes
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1/2 Cup corn
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1/4 Cup red onion - diced
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1/4 Cup red bell pepper - diced
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1 Tablespoon cumin
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1 Tablespoon smoked paprika
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1 Tablespoon garlic powder
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1 Tablespoon crushed red pepper
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Salt & black pepper to taste
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Garnish: 2 Cups salsa
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Optional: Hot sauce or jalapeños
Directions
Preheat the oven to 425°F
Wash and slice the potatoes into 1/4 inch slices.
On a large baking sheet lined with nonstick foil or parchment paper, sprinkle half of the cumin, smoked paprika, garlic powder, nutritional yeast and crushed red pepper onto the foil or parchment.
Arrange the potato slices over the spices on the foil or parchment.
Sprinkle the remaining spices and nutritional yeast on top of the potatoes.
Bake for 25 minutes - then flip the potatoes over so they can brown on the opposite side. Bake for 15 more minutes or until golden brown.
Remove the potatoes from the oven.
Drain and rinse the can of black beans.
In a medium bowl mix the beans, corn, diced red bell pepper and red onion.
Toss the bean mixture with the baked potato slices. Bake for 10 minutes.
Remove from the oven and top with cilantro, green onions, avocado and cherry tomatoes.
Serve with your favorite salsa, hot sauce or jalapeño slices, salsa, and PLANTSTRONG cheeze sauce.
Note
Try this recipe with sweet potatoes!
