Let’s just consider this the ultimate Monday dinner pick-me-up.
I mean, an entire meal of nachos!!! I honestly can’t think of anything more appetizing to me at this very second.
This may just be the summer of sheet pan nacho dinners for us, and not a single human in my household is complaining.
That is mostly because I’ve discovered the glory of ROASTED POTATO NACHOS, which feel so much more like a complete meal than chip nachos.
Not only are they heartier, with more staying power than tortilla chips, but they won’t collapse or break under the weight of the massive amount of toppings we’re about to pile on top of them. Beans, salsa, jalapenos, buckets of cheese…the gang’s all here.
As I mentioned, roasted potato wedges form the base of these sheet pan vegetarian nachos, and they couldn’t be easier to prepare. Just grab a bag full of Yukon golds, give ’em a good wash, and cut them lengthwise into wedge-ish shapes. No worries if they are not all exactly the same shape or size – they will still turn out great.
The potatoes get tossed in a homemade southwestern spice blend made of ancho chili powder, paprika, cumin, salt, and pepper. It’s important to note that the ancho chili powder is ONLY made of ground up ancho chilis and is not a blend of different spices. If all you have is a chili powder spice blend, you can use that in a pinch but you may need to adjust the salt to taste if your blend already has salt mixed in.
Spread the spiced up potatoes on a sheet pan and roast them until they get all crispy and golden on the outside.
While the potatoes are roasting, we’ll prepare our toppings!
To make these vegetarian nachos extra filling we’re going to top them with a black bean chili sauce. This could not be simpler and is made on the stovetop with a can of black beans (remember to use the liquid in the can as well as the beans!!), adobo paste, water, salt, and pepper. Using the liquid from the black beans helps to thicken the bean mixture and turn it into a velvety sauce while the adobo paste adds smoky (but not spicy!) flavor. I used a homemade adobo paste that I make a big batch of and store in 2 tbsp aliquots in the freezer, but there are also some jarred versions that will work just as well.
In addition to the black beans, we’re making a super simple fresh cherry tomato salsa and of course grating tons of cheese.
Once the potatoes are done roasting, pile the beans and cheese on top of them and pop them back in the oven for a final toast that will melt the cheese and meld everything together. Pile the cherry tomato salsa and any other garnishes you desire on top, and then dig in.
Yeah, I think you know where I’ll be this summer.
- 2 lb yukon gold potatoes, washed well and cut into ½-inch thick wedges
- 2 tbsp olive oil
- 1.5 tsp ancho chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 (14.5 oz) can black beans, with cooking liquid
- ¼ cup adobo paste (storebought or homemade)
- 1 cup water
- salt, to taste
- 1 pint cherry tomatoes, chopped
- ½ large jalapeno, minced
- ¼ red onion, minced
- juice of 1 lime
- salt, to taste
- 6 oz cheddar cheese, grated
- 6 oz monterey jack cheese, grated
- fresh jalapeno slices, to garnish (optional)
- Heat oven to 450F.
- In a large bowl, toss the potatoes with the olive oil, chili powder, paprika, cumin, salt, and freshly ground black pepper. Spread in a single layer on a parchment-lined baking sheet.
- Place in the oven and roast for 30 minutes, flipping the potatoes halfway through.
- Heat the beans, their cooking liquid, adobo paste, and water in a medium sauce pan over medium heat.
- Simmer for 8-10 minutes, or until thickened. Season to taste with salt.
- Combine the cherry tomatoes, jalapeno, red onion, and lime juice in a medium bowl. Stir to combine. Season to taste with salt.
- Spread the potatoes on their baking sheet in an even layer. Top with spoonfuls of the black beans and then all of the cheese. Place bake in the oven and bake for another 5 minutes, or until the cheese is completely melted and starting to brown.
- Remove from the oven and sprinkle with the cherry tomato salsa and jalapeno slices, if using. Serve immediately.