Crispy Sheet Pan Potato Nachos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Potato Nachos

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Potato Nachos

Enjoy a unique twist on nachos where thinly sliced crispy potato rounds serve as the base, layered with hearty black beans, fluffy scrambled egg whites, a sprinkle of low-fat cheddar, and a cool drizzle of nonfat Greek yogurt. This dish delivers a satisfying crunch with every bite and a harmonious blend of textures and flavors that make it perfect for any meal of the day.

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NUTRITION

456kcal
Protein
42.7g
Fat
8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (approx. 150g)

1/2 cup Black Beans (130g, low sodium)

4 large Egg Whites

1/2 cup Nonfat Greek Yogurt

1/4 cup shredded Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the potato thoroughly and slice it into thin rounds. Toss the slices in a bowl with olive oil, cumin, and smoked paprika.

  • 3

    Arrange the potato slices in a single layer on a lightly greased sheet pan. Bake for about 20-25 minutes until the edges are crispy, flipping once halfway through.

  • 4

    While the potatoes are baking, prepare the toppings. In a small skillet, lightly scramble the egg whites over medium heat until just set.

  • 5

    Drain and rinse black beans if using canned beans, then warm them slightly in a small saucepan or microwave.

  • 6

    Once the potato rounds are crispy, remove the sheet pan from the oven. Sprinkle the scrambled egg whites and black beans evenly over the potatoes.

  • 7

    Top with shredded low-fat cheddar cheese and return the pan to the oven for 3-5 minutes, just until the cheese begins to melt.

  • 8

    Drizzle nonfat Greek yogurt over the top and serve immediately.

Crispy Sheet Pan Potato Nachos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Potato Nachos

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Potato Nachos

Enjoy a unique twist on nachos where thinly sliced crispy potato rounds serve as the base, layered with hearty black beans, fluffy scrambled egg whites, a sprinkle of low-fat cheddar, and a cool drizzle of nonfat Greek yogurt. This dish delivers a satisfying crunch with every bite and a harmonious blend of textures and flavors that make it perfect for any meal of the day.

NUTRITION

456kcal
Protein
42.7g
Fat
8g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (approx. 150g)

1/2 cup Black Beans (130g, low sodium)

4 large Egg Whites

1/2 cup Nonfat Greek Yogurt

1/4 cup shredded Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

1 teaspoon Cumin

1 teaspoon Smoked Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the potato thoroughly and slice it into thin rounds. Toss the slices in a bowl with olive oil, cumin, and smoked paprika.

  • 3

    Arrange the potato slices in a single layer on a lightly greased sheet pan. Bake for about 20-25 minutes until the edges are crispy, flipping once halfway through.

  • 4

    While the potatoes are baking, prepare the toppings. In a small skillet, lightly scramble the egg whites over medium heat until just set.

  • 5

    Drain and rinse black beans if using canned beans, then warm them slightly in a small saucepan or microwave.

  • 6

    Once the potato rounds are crispy, remove the sheet pan from the oven. Sprinkle the scrambled egg whites and black beans evenly over the potatoes.

  • 7

    Top with shredded low-fat cheddar cheese and return the pan to the oven for 3-5 minutes, just until the cheese begins to melt.

  • 8

    Drizzle nonfat Greek yogurt over the top and serve immediately.