Delicious Tex-Mex style potato nachos served up on top of white and sweet potato rounds instead of tortilla chips!! Lots of delicious toppings to make these vegetarian nachos hearty and satisfying as a meal, snack or party food for the big game or movie night!
Scrub the outside of the potatoes. Slice the potatoes into rounds about ¼” thick. Place on baking trays lightly sprayed with cooking spray. Sprinkle the potatoes with salt and chili powder.
Place in the oven on 400 degrees F for 20-25 minutes or until tender. Be sure to flip them over halfway through the cooking time so they get a bit brown on both sides.
Remove the potatoes from the oven and set aside.
While the potatoes are cooking, drain all the liquid from the black beans and corn. Slice up the jalapenos.
Combine the diced avocado, tomato, red onion, cilantro and lime juice in a bowl. Stir to combine. Add a bit of salt and pepper to taste.
Assemble the Nachos
When the potatoes have cooled enough to handle, arrange them on a baking sheet closely together, with edges overlapping on a single baking tray or baking stone.
Add the black beans, corn, jalapenos and shredded cheese evenly over the potatoes in that order. Place tray in the 400 degree F oven and cook until cheese is melted and the ingredients are heated, about 5-8 minutes or so.
When you remove the nachos from the oven, top with the tomatoes and avocado mixture, greek yogurt and your favorite salsa. Serve immediately.
Notes
Veggie nachos on potatoes are better eaten with a fork than with your fingers.
Leave the peel on the potatoes for a little bit more nutrition.
Slice the potatoes evenly so they all cook in the same amount of time. A mandolin can help make it a bit easier but it's not necessary.
Keep the sweet potatoes and white potatoes separate for the first round of cooking, just in case one cooks in less time than the other.
Best eaten fresh from the oven. If making vegetarian potato nachos for a party or larger group of people, consider cooking them in batches so they stay fresh, hot, and melty.