Ingredients
Scale
- 14 oz black beans
- 2 cup white potatoes thinly sliced
- 1 tsp taco seasoning
- 2 tablespoon cooking oil
- ½ cup grated cheese
- â…“ cup nacho cheese sauce
- 2 scallions sliced
- 4 tablespoon guacamole
- 4 tablespoon sour cream
- ¼ cup cilantro
- 4 tablespoon pico de gallo
Instructions
- Thinly slice the potatoes using a mandolin or knife. Lay them in a single, even layer on a large baking sheet, then sprinkle with taco seasoning and spray with cooking oil.
- Bake the potatoes for 20 minutes, then remove and flip them over. Shuffle the potatoes if those at the edges are cooking faster. Cook for another 10-15 minutes, checking often to prevent overcooking.
- If desired, overlap the sliced potatoes slightly on a smaller baking tray.
- Scatter the black beans, grated cheese, and nacho cheese sauce over the layered potatoes.
- Return the tray to the oven for another 6-8 minutes, until the cheese is melted.
- Add the cold toppings (guacamole, sour cream, scallions, cilantro, pico de gallo) on top and serve!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crispiness, ensure the potatoes are arranged in a single layer without overcrowding.
Feel free to customize toppings based on preference or availability.
- Prep Time: 10 minutes
- Cook Time: No Data
- Category: Snack
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/2 recipe
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg