Eating bar food for dinner might seem like a good idea in the moment, but it’s typically a greasy hodge-podge you regret after the fact. This festive sheet pan dinner captures all of the fun of happy hour munchies, but leaves the regret behind. It starts with rounds of thinly sliced potatoes roasted until crisp. Those are returned to the oven after being piled with a bounty of chili-spiced pinto beans and just the right amount of cheese to get the gooey, melty goodness you crave. A topping of fresh tomato-cilantro salsa and buttery avocado offer cool and creamy contrast. It’s great to serve to a bunch of friends over to watch the game, or to make a regular weeknight feel like an extended happy hour. This recipe is excerpted from Ellie Krieger's Whole In One: Complete Healthy Meals in a Single Pot, Sheet Pan, or Skillet. (Hachette Books, 2019)
Makes 4 Servings
• 1 tablespoon olive oil, plus more for brushing pan
• 2 medium-size
russet potatoes
(about 10 ounces each), unpeeled
• 1/2 cup plus 1/8 teaspoon salt, divided
• 1 (15-ounce) can low-sodium pinto beans, drained and rinsed
• 1 teaspoon chili powder
• ¼ teaspoon granulated garlic
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¾ cup chopped fresh tomato
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped red onion
• 1 tablespoon chopped fresh jalapeño pepper
• ½ teaspoon freshly squeezed lime juice
• 1/3 cup shredded extra-sharp Cheddar cheese
• 1/3 cup shredded Monterey Jack cheese
• 1 ripe avocado, pitted, peeled, and diced
• ¼ cup sour cream or plain Greek yogurt (optional)
1. Preheat the oven to 400°F. Brush a sheet pan with oil.
2. Cut the potatoes crosswise into 1/4-inch-thick rounds. Place them on the sheet pan; drizzle with the oil, sprinkle with ¼ teaspoon of the salt, and toss to coat. Spread the potatoes in a single layer on the sheet pan and bake until they are crisp, browned on the bottom, and release easily from the pan, about 25 minutes. Flip the potatoes and cook 8 minutes more.
3. While the potatoes cook, toss the beans in a medium-size bowl with the chili powder, granulated garlic, cumin, coriander, and ¼ teaspoon of the salt. Combine the tomato, cilantro, red onion, jalapeño, lime juice, and the remaining 1/8 teaspoon of salt in a small bowl.
4. Use tongs to move the potatoes toward the center of the pan, fanning them out so they each overlap slightly. Top with the seasoned beans, then the cheddar and Jack cheeses; return the pan to the oven, and cook until the cheese is melted, about 5 minutes.
5. Use a large spatula to transfer to a large serving platter or individual plates and serve topped with the tomato mixture, avocado and, if desired, a dollop of sour cream or yogurt.
Nutritional Information
Serving size: about 7 pieces of loaded potato
Per serving: Calories 400; Total Fat 19 g (Sat Fat 6 g, Mono Fat 8 g, Poly Fat 5 g); Protein 15 g; Carb 48 g; Fiber 12 g; Cholesterol 20 mg; Sodium 650 mg
Excellent source of: calcium, fiber, iron, magnesium, phosphorous, potassium, protein, vitamin B6, vitamin C, vitamin K
Good source of: copper, manganese, pantothenic acid, riboflavin, thiamine, zinc
