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Sheet Pan Vegetarian Roasted Potato Nachos with Cherry Tomato Salsa
EATS WELL WITH OTHERS19Ingredients
65Minutes
560Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. Yukon Gold potatoes (washed well and cut into ½-inch thick wedges)
- 2 Tbsp. olive oil
- 1 1/2 tsp. ancho chili powder
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 14.5 oz. black beans (with cooking liquid)
- 1/4 cup adobo (paste, storebought or homemade)
- 1 cup water
- salt (to taste)
- 1 pt. cherry tomatoes (chopped)
- 1/2 jalapeno (large, minced)
- 1/4 red onion (minced)
- 1 lime
- salt (to taste)
- 6 oz. cheddar cheese (grated)
- 6 oz. Monterey Jack cheese (grated)
- jalapeno slices (fresh, to garnish, optional)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium3750mg156% |
| Potassium1330mg38% |
| Protein29g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber14g56% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium60% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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