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These Black Bean & Potato Nachos are a great meatless dish or snack. Add your favorite salsa and enjoy!
Preheat oven to 375 F.
First, brown the bell peppers in a skillet over medium heat with the olive oil.
Meanwhile, poke a medium-sized potato a few times with a fork then cook it for 4 minutes in the microwave. Then dice it up. Lightly season the potatoes with some salt, pepper and chili powder. Add the potatoes to the skillet with the peppers. Finally add the corn into the skillet with everything else and cook until caramelized.
While the veggies finish cooking, put the tortilla chips on a baking tray. Place a good spoonful of black beans on top of each tortilla chip. Spoon the browned veggies onto the nachos. Top with a handful of shredded cheddar cheese. Bake at 375 F for about 7 minutes or until cheese is totally melted. Then pour on a bit of your favorite salsa and enjoy!
This recipe is extremely versatile. Measurements are up to you and your liking. Add some avocado or sour cream for a fresher taste!
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!