Cheesy Roasted Potato Nachos

Cheesy Roasted Potato Nachos

A hearty and comfort dish featuring crisp roasted potatoes, layered with a saucy bean mixture and melted mozzarella cheese, perfect for gatherings or weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Party Food, Snack

Cuisine: American, Tex-Mex

Calories: 350

Ingredients Method Notes

Ingredients

Potato Base

4 medium red potatoes Recommended for their roasting properties.

Bean Layer

1 can black beans (drained)
1 can diced tomatoes (drained)
1 packet taco seasoning Use a coarse grind for more texture.

Cheese

2 cups shredded mozzarella cheese High-moisture mozzarella recommended.

Toppings

to taste salsa Add fresh to prevent sogginess.
to taste avocado Diced for serving.
to taste sour cream Add fresh to prevent sogginess.
to taste cilantro Chopped for garnish.
to taste scallions Garnish and can be toasted for milder flavor.

Method

Preparation

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).

Assembly

Combine black beans, tomatoes, and taco seasoning.
In a shallow baking dish, layer roasted potatoes, black bean mixture, and cheese.
Repeat the layers.

Baking

Bake another 10 minutes until the cheese is melted.

Serving

Serve hot with favorite toppings.

Notes

Cool leftovers before storing in an airtight container in the fridge for up to 3 days. Reheat in the oven to preserve texture, and avoid adding wet toppings before storage.