Cheesy Roasted Potato Nachos

Name: Nacho Kentang Panggang Keju
Total time: 40 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 4 red potatoes (not the small ones – at least medium size); 1 can black beans – drained; 1 can diced tomatoes -drained; shredded mozzarella cheese (I used about 2 cups); taco seasoning; toppings: salsa, avocado, sour cream, cilantro, scallions

These cheesy roasted potato nachos make a quick, cheap, and easy weeknight Mexican-style dinner. Just potatoes, beans, tomatoes, and cheese!

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

5 servings

4 red potatoes (not the small ones – at least medium size)
1 can black beans – drained
1 can diced tomatoes -drained
shredded mozzarella cheese (I used about 2 cups)
taco seasoning
toppings: salsa, avocado, sour cream, cilantro, scallions

Steps

Dice the potatoes. Toss them in a little olive oil and taco seasoning. Roast them at 400 degrees until golden brown and tender (about 15-20 minutes).
Combine black beans, tomatoes, and taco seasoning.
In a shallow baking dish, layer roasted potatoes, black bean mixture, and cheese. Repeat.
Bake another 10 minutes until cheese is melted. Top with your favorite toppings!