Fingerling potatoes really do look like fingers, and they make brilliant finger food. Serve this tray of fried chip-free nachos for dinner, or as an appetizer at your next gathering.
Messy or neat
Make sure to keep extra napkins handy. Or, turn this into a “nacho” salad and present the works on shredded romaine lettuce.Southwestern Fingerling “Nachos” with Avocado Cream
Ingredients
- 1 lb (450 g) fingerling potatoes or other small new potato, halved
- 1 Tbsp (15 mL) extra-virgin olive oil or refined avocado oil
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) cumin seed or 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) salt, divided
- 1 - 19 oz (532 mL) can black beans, drained and rinsed (remove as much water as possible)
- 1/2 cup (125 mL) plain yogurt or plain vegan coconut yogurt
- 1 avocado, pitted and flesh scooped out
- 2 Tbsp (30 mL) lime juice
- 1 jalapeno, minced (use less if you prefer mild)
- 1 large field tomato, seeded and diced
- 2 green onions, diced
- 1/2 cup (125 mL) chopped fresh cilantro
Nutrition
Per serving:
- calories240
- protein9g
- fat8g
- saturated fat1g
- trans fat0g
- carbohydrates36g
- sugars4g
- fibre9g
- sodium228mg
Directions
01
Preheat oven to 425 F (220 C).
02
On large baking sheet, toss potatoes with oil, chili powder, cumin, and 1/4 tsp (1 mL) salt. Roast for 25 to 30 minutes, until tender and beginning to brown. Toss potatoes with beans, and roast for 5 minutes longer. Transfer to serving platter.
03
In food processor or blender, blend yogurt, avocado, lime juice, jalapeno, and remaining 1/4 tsp (1 mL) salt until smooth and creamy. Transfer to squeeze bottle to drizzle, or use spoon to dollop over potatoes and beans. Scatter tomato, green onions, and cilantro over top. Serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
