A twist on regular nachos to spice things up! This recipe serves 4 and may be the best bang for your buck in a long time.
8 medium potatoes
1 c. shredded cheese
1/2 large onion, diced
1 can diced tomatoes (or ~2 large tomatoes, diced)
1 can black beans2-4 tbsp. olive oil
Salsa (of choice)
Slice the potatoes into 1/4-inch rounds. Spread evenly in a casserole dish and lightly coat with olive oil, stirring until they are evenly covered. Bake on 425 for ~45 minutes or until browned. Sprinkle on half of the cheese. Drain cans of diced tomatoes and beans and spread on top of cheese along with onions. Sprinkle the rest of the cheese evenly over the whole thing. Return to oven for about 5 minutes, until cheese is nicely melted. Allow to cool for 5-10 minutes and serve with salsa.