Black Bean and Potato Nacho Plate

by Angela (Oh She Glows) on April 8, 2013


This is the meal to make when you have no idea what to make.

Or when winter is over, but spring produce still hasn’t peaked (I’m looking at you, wimpy asparagus!).

This is the meal to make when you just want to devour a huge plate of nachos and call it dinner.


Or lunch. Breakfast. Snack. whatever!

First we need to make big, crispy potato wedges. Sweet potatoes are fine too, but they don’t get nearly as crispy and are kind of mushy when baked into big wedges. You could also use store-bought fries in a pinch. Eric is in love with Alexia’s Sweet Potato Puffs (have you tried those?) and insists they would be perfect in this recipe.

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While those are baking, sauté a simple skillet mixture of red onion, garlic, bell pepper, black beans, and seasonings.

Finally, layer on any toppings that tickle your fancy – I used avocado, cashew cream, green onion, tomatoes, and a squeeze of lime juice.

I dare you not to devour this.


Black Bean and Potato Nacho Plate

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Yield: 3 servings

Potato Wedges:

2 medium Russet (baking) potatoes, sliced into wedges
1 tbsp grapeseed oil or melted coconut oil
Sea salt and freshly ground black pepper
Few pinches of chili powder

Black Bean Skillet Mixture:

1/2 tbsp oil
1 cup chopped red onion
2 garlic cloves, minced
1 red sweet pepper, diced
1 (15-oz) can black beans, drained and rinsed
2 tsp ground cumin, or to taste
1 tsp chili powder, or to taste
Fine grain sea salt, to taste

Toppings: Tomatoes/salsa, cilantro, avocado, cashew cream, corn chips, green onion, etc

1. Preheat oven to 425F. Wash and dry potatoes but do not peel. Place onto a large baking sheet lined with parchment paper and toss potatoes with oil. Sprinkle generously with sea salt, pepper, and a few pinches of chili powder.
2. Bake fries for 13-15 minutes at 425F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.
3. Meanwhile, heat a large skillet or wok over medium heat. Sauté the onion, garlic, and pepper in the oil for about 7-10 minutes or until the onion is translucent.
4. Stir in the drained and rinsed black beans, cumin, chili powder, and salt to taste. Continue to sauté for another 5 minutes. Set aside until ready to use, reheating just before serving.
5. Prepare your desired toppings.
6. Reheat bean mixture as fries come out of the oven. When fries are ready, place onto a large serving plate or you can serve it directly on the warm pan. Spoon on warm bean mixture (I had a cup or so leftover), followed by toppings like avocado, cilantro, tomatoes or salsa, fresh lime juice, cashew sour cream, green onions, and/or corn chips. Serve immediately. Store any leftover beans in the fridge for 1-3 days (they are great on wraps!).

Nutritional info

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{ 13 comments… read them below or add one }

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Aria September 27, 2014 at 8:21 pm

Hey i just had this recipe for dinner and it was so good! I did modify it a little though I put some bbq jack fruit and white corn salsa!


Dena February 3, 2015 at 2:06 pm

This dish was fabulous. I didn’t use oil on the potatoes and added corn. Love your cookbook. Great recipes and the pictures are stunning.


Robin February 10, 2015 at 9:38 pm

Yesterday, I made your “All Dressed Kale Chips” (wonderful, btw) and didn’t use all the seasoning mix (garlic and onion powders, nutritional yeast, chili powder, etc), so I added it to the potatoes in this recipe, but did the rest as written. YUM! Thanks for the great ideas!


Vanessa February 23, 2015 at 8:10 am

This was delicious! A total hit! I added white corn, because I love it, topped it with homemade salsa and homemade guacamole, it was great!


Tracy April 6, 2015 at 8:31 pm

I love how everyone writes a comment about how delicious the dish LOOKS! But I will tell you that this dish IS AS DELICIOUS AS IT LOOKS! Made it for dinner tonight and was very pleased.


Trista April 28, 2015 at 3:17 pm

This is soooo delicious! It’s become one of my go-to dinners because I always have the ingredients on hand and it’s quick to make :) Love it!


John December 8, 2016 at 3:24 pm

This is an awesome alternative to regular nachos and looks just as good! Using potatoes instead of chips is a great idea and really boosts the nutrition value of the dish. Thanks for the idea. I’ll have to share this with our clients!


Darina Kuzma December 21, 2016 at 10:07 pm

I made this and it was simple and delicious. Even my kids ate it and they don’t eat black beans. Will definitely make again.


Angela Liddon December 22, 2016 at 12:31 pm

I’m glad it was a hit with everyone, Darina! (Even despite their wariness of black beans, haha!)


Alica Pascua October 27, 2017 at 9:55 pm

Made this tonight for the family and it was a hit! It was the first time I’ve soaked cashews and made a sour cream with them–my husband was really impressed at the similarity to sour cream. Delicious!


Angela (Oh She Glows) October 28, 2017 at 6:37 am

Hey Alica, I’m so happy it was a hit!! Thanks for reminding me about this recipe, by the way. It’s been too long since I’ve made it and I think my kiddos will love it!


Kristie May 2, 2018 at 6:18 pm

Can’t believe I’m so late to this game! These are wonderful and both of my kids liked it… that alone is worthy of so much praise!


Angela (Oh She Glows) May 3, 2018 at 8:06 am

Aw I’m so happy to hear that Kristie! Thank you :)


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