I’m finding it hard to write blog posts these days.
My mind is filled with so many questions that this uncertain time brings. So cooking and baking has become my happy place. A place where I can focus on things that bring me joy like any recipe that involves cheese. If that’s your joyful place too, then these Sheet Pan Vegetarian Potato Nachos are for you. And if cooking and baking is adding more stress to your life, then feel free to move on by.
We’ve shared these Broccoli and Cheddar Stuffed Potatoes before and we’ve shared Sheet Pan Pierogy Nachos before, so it was only a matter of time before we came to Sheet Pan POTATO nachos.
Potatoes are readily available right now in the grocery store and they also have a fairly long shelf life. They also make excellent vehicles for all your favourite nacho toppings. I’ve added some of mine here and kept it vegetarian because that’s my preference. But you do.
The cheese however is non-negotiable.
To feed my family of five, I left some of the toppings plain on the side and served it as a ‘make your own nachos’ dinner. It was a hit and a great way to serve up food to kids who like to have control and don’t like their food touching – yep, I have one of those too.
Cooking and eating cheese covered potatoes brings me tremendous comfort during this time. Isn’t food amazing like that?!
Dara
Sheet Pan Vegetarian Potato Nachos
Dietary | Vegetarian |
Meal type | Main Dish |
Misc | Serve Hot |
Ingredients
- 3 large russet potatoes (thinly sliced)
- 2 Tbsp canola oil
- 1 Tsp salt
- 1 15 oz can of black beans (drained and rinsed)
- 1 11 oz can of corn (drained)
- 1 red pepper (chopped)
- 2 tomatoes (chopped)
- 1 1/2 Cups cheddar cheese (grated)
- 1/2 cup (salsa)
- yogurt, sour cream, guacamole and hot sauce (to garnish)
Note
We've kept these nachos vegetarian, but if you have leftover crumbled sausage, chicken or steak you can add that in place or in addition to the beans. Feel free to add your favourite nacho toppings - some pickled jalapeno peppers or black olives would be great here.
Directions
1. | Preheat oven to 400 degrees and line to large baking sheets with parchment paper. Spread potatoes evenly over both baking sheets so that they aren't overlapping, drizzle with oil and season with salt. |
2. | Bake for about 25 minutes, until tender, brown and slightly crisp around the edges. Remove and place all potatoes on one of the prepared sheet pans so that they are now slightly overlapping. |
3. | Layer black beans, corn, red pepper, tomatoes and cheese evenly over top. Dollop salsa on top of cheese and place the tray back in the oven for about 10-15 minutes, until cheese as melted. |
4. | Remove and top with additional salsa, sour cream, guacamole and hot sauce, if desired. |
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