Description
An easy, delicious vegetarian version of potato nachos, made simply in one single dish and baked in the oven. Think crispy slices of potato loaded with cheese, toppings and guacamole – one of the best combinations!
Ingredients
Scale
- 4 medium potatoes
- Olive oil
- Salt
- 1 x cup grated cheese
- 250 g cherry tomatoes, sliced in half
- 1 x red onion, diced
- 1 x 400 g tin of black beans, drained and rinsed
- 1 x medium size avocado
- 2 tablespoons lime juice
- Pepper
Instructions
- Preheat oven to 180C (or 360 F). Also preheat air fryer by heating for 5 minutes on 180 C (or 360F). This is to cook potato slices, they can be done in the oven if you do not have an air fryer.
- Wash potatoes and thinly slice them into circles. The slices will be moist inside, dry them with a paper towel. This will ensure they cook nice and crispy.
- Place potato slices in a large bowl, drizzle olive oil over them and a dash of salt. Toss the potato slices to coat.
- Add these to the air fryer for 15-20 minutes or until golden and crispy. Alternatively, bake in the oven for 20-30 minutes until golden (they won’t come out as crispy as the air fryer).
- Once the potato slices are cooked, spread them out in an oven-proof dish. Sprinkle half of the grated cheese on top.
- Then, add sliced tomatoes, diced onion and black beans on. Top with the rest of the grated cheese.
- Place in preheated oven for 15-20 minutes, until the cheese is melted.
- While the potato nachos are cooking, prepare the guacamole. In a seperate bowl, mash one whole avocado with lime juice and dash of pepper. Add more lime juice or pepper for desired flavour.
- Once the nachos are cooked (i.e. the cheese has melted), remove from oven and top with guacamole and enjoy.
- Prep Time: 45
- Cook Time: 20
- Category: Dinner
- Method: Easy-moderate
- Cuisine: Australian
Keywords: vegetarian meal, nachos, potato nachos, easy dinner meal