I make no secret of the fact. I love LOVE Tex Mex Flavours . . . . chili, cumin, coriander . . . cheese, olives, spring onions . . . beans, corn. Lime. Interestingly enough Tex Mex was not a part of my growing up life. I had never eaten anything even remotely resembling Tex Mex until my mother discovered Chili Con Carne . . . a recipe taken from the back of a tomato soup tin. haha . . . not really chili at all, but yes, different than anything we were used to.
Oh yes . . . I did live a very narrow culinary experience in my growing up years. But then again . . . I think most people of my age did. There just wasn't the freedom of trade between countries that we have now. In these modern times the flavours of the world are literally our oyster!
I never had a nacho until I was visiting my sister one weekend, many, many years after we had grown up. She made them as a treat for everyone and it literally was the beginning of a great love affair for me! All those amazing flavours. The spiciness . . . the snap of the salsa along with the cool creaminess of sour cream for dipping. The cheese . . . all of those tasty toppings that worked so well together. WOW. She turned me onto nachos and I have been flirting with them ever since!
The Toddster has never been fond of nachos however. He hates that they are crunchy. They hurt his mouth to eat them, although he does quite like the toppings. And so for a while now I have only ever indulged in these things when I am out and about . . . until now.
Roasted Potato Nachos. All of the flavours of regular nachos, but without the crunchy hard tortilla chips as the base. Instead you have crispy on the outsides, tender on the insides . . . moreish chunks of roasted potato. Lightly seasoned with my own Taco seasoning mix prior to roasting . . .
Topped and layered with plenty of cheese and a mix of black beans and chopped tomatoes, again spiced with my own homemade taco seasoning . . . roasted again, until heated through and the cheese is scrummy gooey melted . . . and then topped finally with all of my favourite nacho toppings . . . chopped spring onions, sliced green and black olives, chopped green and red peppers . . .
And served up hot . . . along with some sour cream/yogurt and guacamole for dolloping on top. This is one dish you will enjoy sinking your fork and your teeth into. Todd really enjoyed these! No surprise there! I just love it when that happens!
It makes me happy when he's happy and I need never worry about breaking a tooth on a hard tortilla chips again. Don't laugh, it has happened to me and it's no fun! As you get older, your nashers just ain't what they used to be!
*Roasted Potato Nachos*Serves 4
To top:1 400g tin of black beans, drained and rinsed and drained again (14 ounces)
While the potatoes are roasting, stir together the beans and chopped tomatoes along with the taco seasoning. Set aside. Chop any vegetable garnishes you will be needing and grate the cheese.
These really are very good. If you really wanted to take a short cut you could use oven chips or wedges instead of roasting your own potatoes. Those would be very delicious also!
Thanks for looking! Bon Appetit!