Photo: Craig Boyko
Oh, you don't know about potachos? Thinly sliced potatoes take the place of tortilla chips in this hearty nacho-style dish.
6 small russet potatoes, cut into ½-in. thick slices
2 tbsp canola oil
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
1 cup corn and black bean salsa
½ cup canned no-salt-added black beans, drained and rinsed
1 cup grated cheddar
Preheat oven to 425F. Line a baking sheet with parchment.
Place potatoes on prepared sheet. Drizzle with oil and sprinkle with cumin, chili powder and salt, tossing to coat. Arrange in a single layer and bake until tender and browned, 20 to 25 min.
Combine salsa, black beans and avocado in a medium bowl.
Remove potatoes from oven and sprinkle with cheddar. Continue baking until cheese is melted and browned, about 3 min.
Top potatoes with salsa mixture. Serve with sour cream, cilantro or bacon, if desired.
Calories 105, Protein 4g, Carbohydrates 12g, Fat 5g, Sodium 178mg.
Originally published in the November + December 2017 issue. Photo by Craig Boyko.
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