Sheet Pan Vegetarian Roasted Potato Nachos with Cherry Tomato Salsa
These sheet pan vegetarian roasted potato nachos are the ultimate guilty pleasure meal - smothered in cheese, smoky black beans, and a fresh cherry tomato salsa they are so satisfying.
Yield: 4-6 servings
For the potatoes
  • 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
For the black beans
  • 1 (14.5 oz) can black beans, with cooking liquid
  • ¼ cup adobo paste (storebought or homemade)
  • 1 cup water
  • salt, to taste
For the cherry tomato salsa
  • 1 pint cherry tomatoes, chopped
  • ½ large jalapeno, minced
  • ¼ red onion, minced
  • juice of 1 lime
  • salt, to taste
To assembled
  • 6 oz cheddar cheese, grated
  • 6 oz monterey jack cheese, grated
  • fresh jalapeno slices, to garnish (optional)
For the potatoes
  1. Heat oven to 450F.
  2. 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.
  3. Place in the oven and roast for 30 minutes, flipping the potatoes halfway through.
For the black beans
  1. Heat the beans, their cooking liquid, adobo paste, and water in a medium sauce pan over medium heat.
  2. Simmer for 8-10 minutes, or until thickened. Season to taste with salt.
For the cherry tomato salsa
  1. Combine the cherry tomatoes, jalapeno, red onion, and lime juice in a medium bowl. Stir to combine. Season to taste with salt.
To assemble
  1. 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.
  2. Remove from the oven and sprinkle with the cherry tomato salsa and jalapeno slices, if using. Serve immediately.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at