Potatchos
2
- Prep Time15 min
- Total Time30 min
- Makes32 pieces
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 4g, Carbohydrates 12g, Fat 5g, Sodium 178mg.
Originally published in the November + December 2017 issue. Photo by Craig Boyko.
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