6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice
1 can black beans, drained and rinsed
3 cups shredded Colby jack cheese
3 green onions, thinly sliced and ends trimmed
Sweet peppers, diced
Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined. Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet. Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.
Remove from oven and cover with cheese, black beans and green onions. Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.
Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.
**Thank you Breanna for introducing us to this recipe... Chile Lime Potato Nachos. I just made it with yams for fun and loved it! The kids still liked the potatoes, but I'll stick with the yams.
**I thought they were yummy on their own, but after topping them with all the goods, they were dynamite! I loved them with Ranchero Sauce! Next time I might even add sweet white corn with the black beans!
**Served 7 people generous portions with some potato/yam wedges left over!
**Grayson:"That was a great dinner!" Truman:"I love the potatoes!" Me:"Oh my."