The Kitchn: Nachos for dinner is a hit with kids and grown-ups alike
2 (15-ounce) cans pinto beans, drained and rinsed
2 to 4 cups baby spinach
2 cups shredded cheddar cheese (8 ounces)
1 cup salsa
Hot sauce or Greek yogurt (optional)
Arrange 2 racks to divide the oven into thirds and heat to 375 F. Coat 2 rimmed baking sheets with cooking spray.
Cut the potatoes into 1/4-inch-thick slices and arrange on the baking sheets in an even layer, making sure they don't overlap. Coat with cooking spray. Bake until fork-tender, 20 to 22 minutes.
Remove from oven. Transfer the potatoes from one pan to the other, covering as much of the bottom of as possible. (The potatoes shrink slightly when baked, so this ensures that there's a mostly solid layer of potatoes to hold the toppings.)
Sprinkle with salt. Top with the beans, spinach, cheese and salsa.
Bake until warmed through and the cheese is melted, about 10 minutes. Serve with additional salsa, hot sauce or Greek yogurt if desired.
Recipe notes: The potatoes can be roasted and the nachos assembled up to one day ahead and refrigerated.