Sheet Pan Potato Nachos with Black Beans, Guacamole & Sour Cream
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Sheet Pan Potato Nachos

with Black Beans, Guacamole & Sour Cream

35 MIN
$13.99 4 Servings
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From the Test Kitchen

We're swapping out chips for tender potato rounds in these hearty nachos, which you'll top with black beans, melty cheese, pickled jalapeños, plus dollops of guac and sour cream.

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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Sheet Pan Potato Nachos with Black Beans, Guacamole & Sour Cream
Title
  • 24 oz Potatoes
  • 1 15.5-Oz Can Black Beans
  • ¼ cup Sour Cream
  • 2 Scallions
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Lime
  • 1 oz Sliced Pickled Jalapeño Peppers
  • ¼ cup Guacamole
  • 1 bunch Cilantro
  • 2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

Sheet Pan Potato Nachos

1 Start the potatoes

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place the potato rounds on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until the potatoes are tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions. Halve the lime crosswise. Drain and rinse the beans.  Finely chop the cilantro leaves and stems. In a bowl, combine the cheddar and monterey jack and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the guacamole, the juice of 1 lime half (you will have extra), and as much of the cilantro as you’d like; season with salt and pepper.

3 Finish the potatoes & serve your dish

Evenly top the roasted potatoes with the drained beans and seasoned cheddar and monterey jack. Bake 2 to 3 minutes, or until the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Serve the finished potatoes topped with the guacamole, sliced scallions, sour cream, and as much of the peppers as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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