- 2 tablespoons olive oil
- 1kg potato or kumara, thinly sliced
- 1 red onion, diced
- 420g can black beans, rinsed and drained
- 1 tablespoon mild nachos spice mix
- 420g can corn kernels, rinsed and drained
- ½ x 300g bottled mild salsa
Loaded nachos
Serves: 4
Prep: 10
Cook: 30
Ingredients
Method
- Brush potato/kumara with oil and lay on a lined baking tray. Bake in a hot oven, 200°C, for 20-25 minutes or until browned and crispy.
- Heat remaining 1 tablespoon of oil in a frypan. Add ½ diced onion and sauté for 2 minutes or until translucent. Add beans and spice mix, sauté for a further 2 minutes or until fragrant.
- Add corn and remaining onion in a bowl and combine.
- Divide potatoes and top with equal portions of bean mixture. Sprinkle over corn and onion mix and top with salsa. Serve.
Tips
- Store remaining spice mix in an airtight container and use at a later date.
- Serving suggestions and alternatives: substitute potato/sweet potato for corn chips or toasted wholemeal tortillas cut in to triangles.