Tex-Mex Idaho® Potato Nachos | Idaho Potato Commission
- Pre-heat the oven to 400°F. - Rinse the potatoes but no need to peel. Slice into rounds, approximately 1/4" to 1/2" thick. You want them thick enough to dip into the bean mixture. Toss the potato...
Ingredients
- 2 russet Idaho® potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup canned black beans, rinsed and drained
- 1/2 cup roasted corn kernels
- 2 tomatoes, diced
- 2 tablespoons chopped cilantro (or parsley)
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- Sour cream for topping
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