Potatchos

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PREP TIME

15 min

TOTAL TIME

30 min

Makes

32 pieces

Potatchos

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.

Ingredients

  • 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
  • ½ avocado
  • 1 cup grated cheddar

Instructions

  • 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.

Nutrition (per piece)

  • Calories
  • 105,
  • Protein
  • 4 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 5 g,
  • Sodium
  • 178 mg.

Originally published in the November + December 2017 issue. Photo by Craig Boyko. 

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