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Healthier potato nachos

  • 0:35 Cook
  • 4 Servings


  • 740g (4 large) desiree potatoes, skins on, finely sliced lengthways
  • 3 teaspoons Mexican spice mix
  • 250g punnet cherry tomatoes, sliced
  • 2 green shallots, chopped
  • 400g can black beans, rinsed and drained
  • 1 x 300g can corn kernels, drained
  • 2 green chillies, finely sliced
  • 1/2 cup chopped fresh coriander, plus extra leaves to serve
  • 1 medium avocado, mashed
  • 1 teaspoon ground cumin
  • 1 small garlic clove, crushed
  • 1 tablespoon lemon juice
  • 140g (1/2 cup) coconut yoghurt or Greek yoghurt, to serve


  • 1
    Preheat oven to 220C/200C fan forced. Line two large baking trays with non-stick baking paper. Place potato slices in a large snap lock bag. Add spice mix and season. Seal bag and shake to coat evenly. Spread potato slices on tray. Spray with oil. Bake for 20-25 minutes or until golden and crisp.
  • 2
    Transfer potatoes to large serving tray. Scatter over tomato, shallot, beans, corn, chilli and coriander.
  • 3
    Combine avocado, cumin, garlic and lemon juice. Season. Spoon avocado mash over Nachos along with yoghurt, and sprinkle with extra coriander. Serve.

Source: taste.com.au


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