Ingredients

The following ingredients have 5 Servings
  • 3 medium sized potatoes sliced thin
  • 2 tablespoons olive oil
  • 1 red bell pepper (chopped)
  • 1 green pepper (chopped)
  • 1 onion (chopped)
  • 1/2 tablespoon of ground cumin
  • 1 cup of black beans
  • 1/4 cup water
  • 1 jalapeno sliced - optional
  • 1/2 cup shredded cheddar cheese
  • 1/2 avocado (sliced)
  • green onions - for garnish
  • salsa - for garnish

Instruction

  • preheat the oven to 425 degrees
  • use a food processor or a mandolin slicer and slice the potatoes thin
  • line the baking sheet(s) with parchment paper and coat them with a thin layer of olive oil
  • use a pastry brush to brush the olive oil on the parchement paper
  • arrange the potatoes on the baking sheet, and brush the tops of the potatoes with oil.
  • place the potatoes in the oven and bake for about 10 minutes; flip the slices over
  • continue to bake for approximately 8 to minutes more, checking periodically.
  • as the potatoes begin to turn golden remove them from the oven; this can take 8 to 15 minutes of cooking time depending on the thickness of the potatoes.
  • while potatoes are cooking, heat a tablespoon of olive oil in a skillet
  • add the peppers and onions, cook until they begin to soften
  • add the ground cumin and beans and water
  • reduce the heat to low and let the beans simmer until the potatoes are done cooking.
  • once potatoes are done, arrange half of the potatoes in an oven proof baking dish, cover them with half of the bean and veggie mixture.
  • add another layer of potatoes and another layer of the bean and vegetable mixture.
  • sprinkle on jalapenos if using and top with cheddar cheese
  • Set your broiler to low and place the nachos under the broiler and cook until the cheese has melted.
  • Top with any or all of: organic salsa, green onions, avocado slices and green onions,greek yogurt