Potato Nachos

Ingredients

For the potatoes:

• About 2 lbs of yukon gold potatoes, about 5 small

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 teaspoon paprika

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 2 tablespoons olive or avocado oil

For the toppings:

• Pancho's Original Queso

• 1 can black beans, drained and rinsed

• ½ cup pico de gallo

• ¼ cup sour cream

• 1 avocado, diced

• ¼ cup pickled jalapeños

• Fresh cilantro, for garnish

Directions

• Preheat oven to 425°F.

• Wash your potatoes, then slice them into ½ inch discs.

• Add them to a large bowl with the spices. Toss to combine, then add to a lined baking sheet in a single layer.

• Bake the potatoes for about 30-40 minutes, flipping halfway through. The potatoes are ready when they can be pierced through with a fork.

• Top the potatoes with the Pancho's Original Queso and black beans, then place back in the oven until warm, about 5 minutes more.

• Remove from the oven and add the toppings. Scatter the pico de gallo across the top, add the sour cream in dollops, scatter the avocado and jalapeno, and garnish with the cilantro. Enjoy!