Who says meals have to be boring? Add variety and spice to your cooking with this cheesy black bean and corn potato rounds. It’s not only nutritious, but it is also a delight.
You can customize it if you don’t like black beans by doubling the corn and omitting the black beans or using kidney beans instead.
- 3 big potatoes, sliced into ⅓-inch thick rounds
- 2 tablespoons olive oil, divided
- Sea salt
- Fresh black pepper
- 3 slices bacon
- 2 tablespoons diced onion
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn
- ½ cup diced tomatoes
- Green pepper, drained
- ½ teaspoon ground pepper
- 2 cups shredded cheddar cheese
- Sour cream, for serving
- Chopped green onions, for garnish
How to Prepare
- Preheat oven to 400 degrees F. Grease 2 medium-sized baking sheets with olive oil and lay the potatoes out in a single layer.
- Brush the potato tops lightly with olive oil and sprinkle with salt and pepper. Bake for 25 – 30 minutes until fork-tender.
- Line a small baking pan with foil and spray with nonstick spray. Lay out the bacon and bake about 10 minutes or until crispy. Remove and place on paper towels to drain and crumble when cooled.
- Add a tablespoon of olive oil to a frying pan set over medium-low heat. Add the onion, beans, corn, tomatoes and ground pepper to the pan and cook, stirring often about 10 minutes. Season to taste with salt and pepper and allow to cool.
- When the potatoes are tender remove from the oven and sprinkle the tops lightly with about half the cheese. Spoon the corn mixture over the tops and press them gently into the potatoes – the cheese will help hold them in place.
- Sprinkle the remaining cheese over the top of each one followed by a sprinkle of bacon.
- Preheat the broiler with the oven rack in the centre. Place the potatoes under it until the cheese melts and gets a little toasty about 5 minutes, check often.
- Serve with sour cream and a sprinkle of green onions.
You can serve them as an appetizer or as a meal.
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