Sheet Pan Potato Nachos

Sheet Pan Potato Nachos

Prep Time: 25 Min
Cook Time: 25 - 30 Min

Yields: 4

What You Need

• 5 C Yellow Potatoes, peeled & chopped in to large chunks
• 1/4 C EVOO
• 2 Tsp. Tex-Mex Seasoning
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1 Tsp. Kashmiri Mirch (Sub Mexican Chili Powder if needed)
• Red Pepper Flakes
• 528ml Mexican Seasoned Pinto Beans 
• 1 C Aged Marble Cheddar, shredded
• 1 Roma Tomato, seeded and diced
• 1 Jalapeno, sliced in to rings
• 3 Green Onions, sliced
• 1/2 Small Red Onion, finely diced
• Nando's Perinaise (Sub Chipotle Mayo)
• Salsa Verde 
• Himalayan Salt 
• OPTIONAL - Cilantro, Pickled Onions, Hot Sauce

Directions

• Preheat your oven to 425 F
• Add your taters to a mixing bowl along with the EVOO, Tex-Mex, garlic & onion powders, kashmiri, and as much pepper flakes as you can handle. Toss everything together until coated & transfer your taters to a parchment lined baking sheet. Season the tray generously with salt. Bake your taters about 25 - 30 minutes, flipping a couple of times until they're nice and crisp outside, and tender inside. Taste for salt and season again if needed.​

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• In the meantime, add your beans to a small, covered pot set to medium low. Once heated thoroughly, reduce the temp to low and leave covered.
• Once your taters are ready, transfer the tray carefully to a wire cooling rack. Using a slotted spoon, spoon your hot beans around the tray followed by sprinkling your aged marble all over. Return the tray to the oven for a couple of minutes until the cheese is melty. Transfer the tray back to your wire rack.
• Now, it's time to garnish. Start by drizzling the tray with spicy mayo and green salsa. Sprinkle your red & green onions around the tray followed by your diced tomatoes and sliced jalapenos. Finish with a few dashes of your favourite hot sauce (I love my Valentina Super Hot) and that's it. Everyone can tuck right in to the tray! ENJOY!
• Pack any remaining toppings / beans in airtight containers in the fridge.

HAPPY VEG