Baked Sheet Pan Nachos

These Baked Sheet Pan Nachos have a tender potato base and are topped with black beans, cheese, salsa and veggies. They're a total family dinner hit. (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.)

Course Dinner

Cuisine American

Prep Time 10

Cook Time 26

Total Time 36

Servings

Calories 250kcal

Author Amy Palanjian

Ingredients

2 pounds baby potatoes (like new potatoes or baby red potatoes)
2-15 ounce cans black beans
1 1/2 cups shredded cheddar cheese (or Monterey Jack)
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon salt
1/2 cup pureed salsa
1-2 cups chopped spinach (optional)

US Customary - Metric

Instructions

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. 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.

Notes

To store: Leftovers can be stored in the fridge in an airtight containerfor 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.

Nutrition