Potato Wedge Nachos

Forget the tortilla chips traditionally found in a plate of nachos and go for potatoes instead; add bacon, black beans, sour cream, tomatoes and Tex-Mex cheese, and turn it into an easy meal the whole family will surely enjoy!

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30 min
4
32 min
Freezes for up to 3 months.

  • Ingredients

    For the potatoes:

    • 2 lb yellow potatoes, cut into wedges
    • 3 tbsp olive oil
    • Salt and freshly ground pepper to taste

    For the nachos:

    • 1 can (540 ml) black beans, rinsed and drained
    • ½ cup crumbled cooked bacon
    • 1½ cups shredded Tex-Mex-style cheese

    Toppings:

    • 2 ripe tomatoes, coarsely chopped
    • 4 green onions, chopped
    • 1½ cups sour cream

  • Preparation

    1. Preheat the oven to 425°F.
    2. In a bowl, toss the potatoes with the oil, salt and pepper.
    3. Spread on a baking sheet lined with parchment paper. Bake for 30 minutes, flipping halfway through.
    4. Preheat the oven broiler.
    5. Add the beans, bacon and cheese over the potatoes and place under the broiler for 2 minutes, or until the cheese is completely melted.
    6. Add the toppings just before serving.

For the adventurers

Notes and tips

Add 2 small jalapeño peppers, sliced into rounds.

Réaliser en Batch-Cooking