Dinner for 3

Black Bean Potato Nachos

Name: Black Bean Potato Nachos
Total time: 55 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 2 russet potatoes; 1 tbsp grapeseed oil or melted coconut oil; sea salt and freshly ground black pepper; few pinches of chili powder; 1/2 tbsp oil; 1 cup chopped red onion; 2 cloves garlic; 1 red sweet pepper; 1 can (15 oz) black beans; 2 tsp ground cumin (optional); 1 tsp chili powder (optional); fine grain sea salt (optional); tomatoes/salsa

Crisp roasted potatoes are topped with seasoned black beans, peppers, onions, and salsa for a warm nacho-style plate.

$1.39per serving $

55 minstart to table

3servings

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Ingredients

2 russet potatoes
1 tbsp grapeseed oil or melted coconut oil
sea salt and freshly ground black pepper
few pinches of chili powder
1/2 tbsp oil
1 cup chopped red onion
2 cloves garlic
1 red sweet pepper
1 can (15 oz) black beans
2 tsp ground cumin (optional)
1 tsp chili powder (optional)
fine grain sea salt (optional)
tomatoes/salsa

Steps

Heat the oven to 425 F and line a large rimmed baking sheet with oil.
Cut the potatoes into thin wedges, then toss them with 1 tablespoon oil, salt, pepper, and chili powder.
Spread the potatoes on the baking sheet and roast for 30 minutes, turning once.
Cook the onion, garlic, and red pepper in 1/2 tablespoon oil in a large skillet over medium heat for 7 minutes.
Stir in the drained beans, cumin, chili powder, salt, and pepper, then cook for 5 minutes.
Spoon the bean mixture over the potatoes, add tomatoes or salsa, and bake for 5 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.