Sheet Pan Potato Nachos
Serve up PLANTSTRONG nachos for a crowd!
- Author
- Ami Mackey
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Servings
- 4
Ingredients
- 3 Pounds potatoes
- 1 - 15 oz. Can black beans
- 6 Green onions - diced
- 1 Bunch cilantro - chopped
- 10 Halved cherry tomatoes
- 1/2 Cup corn
- 1/4 Cup red onion - diced
- 1/4 Cup red bell pepper - diced
- 1 Tablespoon cumin
- 1 Tablespoon smoked paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon crushed red pepper
- Salt & black pepper to taste
- Garnish: 2 Cups salsa
- Optional: Hot sauce or jalapeños
- Garnish: 2 cups PLANTSTRONG Cheeze Sauce
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.
