Cheesy Po-Ta-Chos

Vegetarian
Health score
26%
Cheesy Po-Ta-Chos
50 min.
6
578kcal

Suggestions


Are you ready to elevate your snack game with a delicious twist on a classic favorite? Introducing Cheesy Po-Ta-Chos, the ultimate vegetarian delight that combines the comforting crunch of potato nuggets with the rich flavors of cheese and zesty toppings. Perfect for lunch, dinner, or any gathering, this dish is sure to impress your family and friends.

Imagine a hearty layer of crispy potato nuggets, generously topped with a savory blend of black beans, green chiles, and thick salsa, all smothered in gooey melted cheese. Each bite is a delightful explosion of flavors and textures, making it a satisfying main course that everyone will love. Plus, it’s incredibly easy to prepare, taking just 50 minutes from start to finish!

Whether you’re hosting a game day party, a casual dinner, or simply craving a comforting meal, Cheesy Po-Ta-Chos is the perfect choice. With the option to customize your toppings—like fresh tomatoes, creamy avocado, and a dollop of sour cream—you can make this dish your own. So gather your ingredients, preheat that oven, and get ready to indulge in a cheesy, hearty, and utterly delicious experience that will leave you wanting more!

Ingredients

  • 32 oz potato nuggets frozen
  • 15 oz black beans rinsed drained canned
  • oz chilis green drained chopped canned
  • 0.5 cup salsa thick
  • oz monterrey jack cheese shredded
  • medium tomatoes chopped
  • medium avocado pitted peeled cut into chunks
  • 0.5 cup cream sour
  • serving cilantro leaves fresh ripe seeded thinly sliced sliced chopped ( green onion, cilantro, and jalapeño pepper, olives, guacamole, additional salsa)

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • pizza pan
  • aluminum foil

Directions

  1. Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet.
  2. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.
  3. In medium bowl, mix beans, chiles and salsa.
  4. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes.
  5. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese.
  6. Bake 5 to 10 minutes or until cheese melts.
  7. Top with tomato and avocado.
  8. Serve with sour cream. Top with additional toppings as desired.

Nutrition Facts

Calories578kcal
Protein18.08%
Fat52.8%
Carbs29.12%

Properties

Glycemic Index
22.83
Glycemic Load
0.51
Inflammation Score
-7
Nutrition Score
19.794347903003%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Naringenin
0.14mg
Kaempferol
0.02mg
Myricetin
0.03mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:578.13kcal
28.91%
Fat:36.47g
56.11%
Saturated Fat:10.02g
62.64%
Carbohydrates:45.26g
15.09%
Net Carbohydrates:25.83g
9.39%
Sugar:8.05g
8.95%
Cholesterol:36.54mg
12.18%
Sodium:668.74mg
29.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.11g
56.21%
Iron:17.27mg
95.92%
Fiber:19.43g
77.73%
Potassium:1347.4mg
38.5%
Calcium:282.16mg
28.22%
Phosphorus:248.34mg
24.83%
Folate:90.78µg
22.69%
Vitamin C:15.12mg
18.33%
Vitamin B2:0.29mg
16.93%
Vitamin A:688.86IU
13.78%
Manganese:0.27mg
13.29%
Magnesium:50.36mg
12.59%
Copper:0.24mg
11.92%
Vitamin B6:0.23mg
11.63%
Zinc:1.61mg
10.71%
Vitamin K:10.61µg
10.11%
Vitamin B1:0.15mg
9.79%
Selenium:6.13µg
8.75%
Vitamin E:1.22mg
8.1%
Vitamin B5:0.8mg
7.98%
Vitamin B3:1.55mg
7.75%
Vitamin B12:0.28µg
4.59%
Vitamin D:0.17µg
1.13%