Although this looks like something Jackson Pollock may have painted, in reality it is the boys' (all three of them) new favourite dinner.
We've been eating fewer meat based meals each week, and coming up with creative vegetarian options has been a real treat for me. I like the challenge of trying to keep the meal healthy, flavourful, protein-enhanced and satisfying enough for the men of the house so they don't wallow in the absence of meat. These potato nachos did the trick.
Chili, limi and paprika act as the flavourful base for these potatoes, and when roasted at a high heat the outisde of the potato wedges become golden brown and crispy, reminiscent of the missing nacho chips. The black beans add a powerful protein punch and the melted cheese makes it feel like a reat treat. We paired this with a simple green salad, and it was an easy and filling dinner for all.
Chili-Lime Potato Nachos
- 6 large baking potatoes, cut into 8 wedges
- 3 tablespoons olive oil
- 1 egg white
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon lime juice
- 1 can black beans, drained and rinsed
- 2 cups shredded cheddar/monterrey Jack cheese
- 3 green onions, thinly sliced and ends trimmed
- Optional: Sour cream, sliced avocado, salsa
Preheat oven to 400 degrees.
Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined. Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet. Bake potatoes for 35-45 minutes, or until golden brown with a crispy exterior.
Remove from the oven and cover with black beans, cheese and green onions. Place the pan back in the oven for 5 minutes, or until the cheese has thoroughly melted.
Serve with sour cream, sliced avocado and salsa.