Baked Sheet Pan Nachos (with Potatoes and Beans)

These Baked Sheet Pan Nachos have a young potato base and are topped with black beans, cheese, salsa and (non-compulsory!) spinach. They’re a complete household dinner hit—and are really easy to prep forward of time to make getting dinner on the desk doable on even busy days.

Baked Sheet Pan Nachos

The primary time I made potato nachos, it was merely a manner to make use of up the abundance of potatoes that we’d grown in our backyard. (We are typically just a little overeager with our planting!) However I quickly realized that this was a meal that everybody in my home liked— and that it was a safer solution to serve nachos to my then younger toddlers who couldn’t safely but chew a tortilla chip.

The sliced potato base is mushy and tender, which makes it excellent for little youngsters, however it truly makes for a wonderful base for the loaded nacho toppings.

(You may additionally like my Make-Forward Mashed Potatoes and my Sheet Pan Quesadillas.)

Straightforward Sheet Pan Nachos for the Oven

The fantastic thing about this dish is that you are able to do the entire thing on one sheet pan—so there’s no separate steps to do on the stovetop. This for certain makes it simpler to get a household dinner onto the desk on these nights when it looks like everybody wants one thing from you at 5 pm. (That’s each night time, proper?!).

I really like sheet pan meals as a result of the strategy makes clear up really easy—and I can tuck it into the oven to bake whereas I are inclined to/play with the children.

We wish to serve these baked nachos with a dollop of plain yogurt or bitter cream, and a easy aspect of fruit. There’s a lot happening with the nachos that you just don’t want anything!

Elements You Want

To make this recipe you’ll want the next components.

• Potatoes: I sometimes use buttery Yukon Gold potatoes on this recipe since they’ve a pleasant texture, however you’ll be able to actually use any medium or small potato. (I don’t love Russet potatoes right here since they’re generally grainy.)
• Beans: You should utilize black beans or pinto beans on this baked nachos recipe.
• Spices: I really like to make use of taco seasoning corresponding to cumin and chili powder right here.
• Cheese: Shredded cheddar cheese or any Mexican mix cheese work nicely right here.
• Salsa: Delicate salsa, both clean or chunky, provides good taste to this recipe.
• Spinach, non-compulsory: We regularly prime a portion of the sheet pan with spinach for an additional veggie. I typically put spinach on only one half of the sheet pan so the children and adults can resolve whether or not or not they need it on their portion.

Step-by-Step Directions

Right here’s a take a look at the method concerned in making this wholesome potato nachos recipe. Scroll right down to the underside of the submit for the total data.

1. Preheat the oven and grease a rimmed sheet pan. Thinly slice child potatoes. Unfold in a single layer on the pan and bake.
2. High with black beans, cumin, chili powder, and salt.
3. Sprinkle with shredded cheddar and/or Monterey Jack cheese.
4. Add chopped spinach in case you’d like and drizzle with salsa. Bake and serve.

TIP: Serve with any extra taco-style toppings you want.

Vegetarian Potato Nachos

We’ve been making these with black beans, however you’ll be able to change them up as you want. Strive chickpeas or pinto beans, layer on shredded rooster, cooked crumbled sausage, floor beef, or shredded pork. It’s actually as much as you!

Make-Forward Ideas

I like to assemble this recipe within the morning, cowl it, and stick it within the fridge till dinner. Then all you need to do is heat it within the oven for about 8-10 minutes and dinner is prepared! (See the particular information on doing this on the backside of the recipe.)

Greatest Ideas for Success

• Attempt to make the potato slices comparatively uniform in order that they prepare dinner evenly.
• Use a salsa you want the flavour of—we like delicate or medium pureed for the reason that youngsters don’t like chunks of onions!—and know you can go away it off of a piece if the children aren’t salsa followers.
• Let the children eat this with their fingers in the event that they need to—it makes for fairly nice finger meals!
• Add a few of the toppings to a few of the pan. So do onions or greens on only one portion in case you suppose the children would like a plainer model.
• Strive candy potatoes for an additional enjoyable possibility.

I’d love to listen to in case you make the recipe so please chime in beneath within the feedback!

• Preheat oven to 400 levels F. Grease a big rimmed baking pan.

• Wash and dry the potatoes. Slice about 1/4-inch to 1/2-inch thick and place into a fair layer on the ready pan. Bake for about 18-20 minutes or till mushy when poked with a fork.

• High with beans, cheese, cumin, chili powder, salt, and spinach, if utilizing. Drizzle on the salsa in strains. salsa.

• Place into the oven to warmth by and till the cheese is melted, about 5-8 extra minutes.

• Serve heat, topped with bitter cream or plain yogurt if desired.

• To retailer: Leftovers could be saved within the fridge in an hermetic containerfor as much as 3 days.
• To make this recipe forward, put together by the top of Step 2. As soon as the pan is cooled barely, cowl with plastic wrap and place into the fridge for as much as 8 hours. Warmth in a 400 diploma oven for 8-10 minutes to heat by.

Energy: 250kcal, Carbohydrates: 31g, Protein: 11g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Ldl cholesterol: 30mg, Sodium: 532mg, Potassium: 766mg, Fiber: 5g, Sugar: 2g, Vitamin A: 395IU, Vitamin C: 30mg, Calcium: 234mg, Iron: 2mg

This recipe was initially printed in September 2018.