Tex-Mex Idaho® Potato Nachos


  • 2 russet Idaho® potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup roasted corn kernels
  • 2 tomatoes, diced
  • 2 tablespoons chopped cilantro (or parsley)
  • 1 avocado, diced
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Sour cream for topping


  1. Pre-heat the oven to 400°F.
  1. Rinse the potatoes but no need to peel. Slice into rounds, approximately 1/4" to 1/2" thick. You want them thick enough to dip into the bean mixture. Toss the potato slices with the olive oil and ground cumin and lay on a baking sheet lined with parchment paper. Season with salt and pepper and roast in the oven for approximately 30 minutes or until cooked through and lightly golden brown.
  1. Combine the black beans with the corn, tomatoes and cilantro. Season with salt and pepper.
  1. When the potatoes are cooked, layer them along the sides of two mini cast iron pans or oven safe baking dishes. Evenly distribute the bean mixture in the middle and top with the cheddar cheese. Return to the oven for 10 minutes or until the cheese has melted. Serve topped with the avocado and sour cream.
Print Recipe

Yield: 2

Anita Schecter
Food Blogger
Hungry Couple

Share this Recipe