I love sheet pan meals because the method makes clean up so easy—and I can tuck it into the oven to bake while I tend to/play with the kids. These Healthy Loaded Potato Nachos with black beans, cheese, salsa and (optional!) spinach are a total family dinner hit!
Healthy Loaded Nachos
The first time I made potato nachos, it was simply a way to use up the abundance of potatoes that we’d grown in our garden. (We tend to be a little overeager with our planting!) But I soon realized that this was a meal that everyone in my house loved and that it was a safe way to serve nachos to even my younger toddler. The sliced potato base is soft and tender, but it makes for an excellent base for the loaded nacho toppings!
Easy Sheet Pan Nachos
The beauty of this dish is that you can do the whole thing on one sheet pan—so there’s no separate steps to do on the stovetop. This for sure makes it easier to get a family dinner onto the table on those nights when it seems like everyone needs something at 5 pm. (That’s every night, right?!). We like to serve these healthy nachos with a dollop of plain yogurt or sour cream, and a simple side of fruit. There’s so much going on with the nachos that you don’t need anything else!
How to Make Healthy Loaded Nachos Step-by-Step
Here’s a look at the process involved in making this healthy nachos recipe.
- Preheat the oven and grease a rimmed sheet pan. Thinly slice about 2 pounds of baby potatoes. Spread in one layer on the pan and bake for about 18-20 minutes.
- Top with 2 cans of rinsed and drained black beans, cumin, chili powder, and salt.
- Sprinkle with about 2 cups shredded cheddar and/or Monterey Jack cheese.
- Add chopped spinach if you’d like (I usually do 3/4 of the pan and leave some plain so the kids have options) and drizzle with salsa. Bake to warm through and serve!
We’ve been making these with black beans, but you can change them up as you like. Try chickpeas or pinto beans, layer on shredded chicken, cooked crumbled sausage, ground beef, or shredded pork. It’s really up to you!
Which potatoes are best for these nachos?
Most potatoes will work, though I like baby new potatoes or red potatoes best since they tend to be moist when sliced and baked this way. We’ve also done this with sweet potatoes and that’s really yummy too!
Can I make this recipe ahead of time?
I love to assemble this recipe in the morning, cover it, and stick it in the fridge until dinner. Then all you have to do is warm it in the oven for about 8-10 minutes and dinner is ready! (See the specific info on doing this at the bottom of the recipe.)
- Try to make the potato slices relatively uniform so they cook evenly.
- Use a salsa you like the flavor of—we like mild or medium pureed since the kids don’t like chunks of onions!—and know that you can leave it off of a section if the kids aren’t salsa fans.
- Let the kids eat this with their fingers if they want to—it makes for pretty great finger food!
You can add some of the ingredients to some of the areas—leaving the spinach off, adding more salsa or spice—to customize for everyone at the table. I usually leave about a 1/3 of the pan for the kids with less greens and salsa and then pile it on for my husband and I.
- 2 pounds baby potatoes (like new potatoes or baby red potatoes)
- 2-15 ounce cans black beans
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1/2 teaspoon salt
- 1/2 cup pureed salsa
- 1-2 cups chopped spinach (optional)
- Preheat oven to 400 degrees F. Grease a large rimmed baking pan. Wash and dry the potatoes. Slice about 1/4-inch to 1/2-inch thick and place into an even layer on the prepared pan, squeezing them together if needed. Bake for about 18-20 minutes or until soft when poked with a fork.
- Top with beans, cheese, cumin, chili powder, salt, and spinach, if using. Drizzle on the salsa in lines. salsa.
- Place into the oven to heat through and until the cheese is melted, about 5-8 more minutes. Serve warm, topped with sour cream or plain yogurt if desired.
To store: Leftovers can be stored in the fridge in an airtight container for up to 3 days.
To make this recipe ahead, prepare through the end of Step 2. Once the pan is cooled slightly, cover with plastic wrap and place into the fridge for up to 8 hours. Heat in a 400 degree oven for 8-10 minutes to warm through.