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.
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.
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Black Bean and Potato Nacho Plate
Yield
3 servings
Prep time
Cook time
Total time
Homemade crispy potato wedges smothered in a spicy black bean mixture with avocado, green onion, tomato, cilantro and corn chips on top.
Ingredients
For the 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
For the 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
For the toppings
- Tomatoes/salsa, cilantro, avocado, cashew cream, corn chips, green onion, etc
Directions
- Preheat oven to 425°F. 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.
- Bake fries for 13-15 minutes at 425°F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.
- 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.
- 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.
- Prepare your desired toppings.
- 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!).
looks delish! going to make this today!
I love this idea! I made something similar using sweet potato waffle fries before (I cannot make myself like white potatoes). the sweet worked really well with the the spice and beans though! I may have to try this with SP wedges for dinner…
Yum. You just gave me a craving for dinner – sweet potato waffle fries!
These are so fun! Yum!
Wow! These look fantastic! I want to make them immediately.
And I definitely hear you about spring produce not quite peaking yet- I can’t wait for it to be July and all the amazing produce that just begs to be consumed.
I am adding this to my weekend menu planner.
Oh, just for interest’s sake and so you can see the influence you have on my cooking, here is my meal plan for the week:
Sunday – http://www.forksoverknives.com/pasta-primavera/
Monday – http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/
Tuesday – Leftovers
Wednesday – http://ohsheglows.com/2012/09/24/roasted-butternut-squash-with-kale-and-almond-pecan-parmesan/ with salad
Thursday – http://blog.fatfreevegan.com/2013/02/smoky-apple-baked-beans.html and http://www.melangery.com/2012/01/red-cabbage-salad-with-carrots-apples.html
Friday – http://ohsheglows.com/2013/01/18/maple-baked-lentils-with-sweet-potato-healthy-comfort-food/
wait – you intend to have leftovers of the enchiladas? You might need a back up plan…hahah ;) Looks like a great menu – enjoy!!
You were right to be skeptical, no leftovers. :-)
hah well that’s a good problem to have I guess! We never do either.
I would eat this for breakfast right now if I could! Delicious!
I love me some nachos! I’ve never seen potato wedges used but great idea! This would make a great quick & easy dinner and they look so tasty!
Hmm, potato wedges with nachos, great idea! I find sweet potatoes go great with my chili recipe with similar spices, so I’m sure this will be delicious. :)
I may have to make these for dinner since the nachos look so delicious and I have all the ingredients on hand.
Thanks for this recipe! On Fridays I never feel like a wholesome, healthy meal.
I think this is just the trick I need to eat healthy while feeling like I’m not!
Totally making these tonight. And when my husband says, “You made popcorn for dinner two nights ago, and then nachos last night, and now nachos again tonight??” I’ll just say that these are DIFFERENT nachos, and that they’re healthy or something, and then he’ll eat them.
OH yum! This looks completely amazing, what a great idea! Alexia is one of my freelance design clients and their potato puffs are really delicious, I may have to give that a try!
I LOVE nachos, these sound like a more amazing (and definitely more healthy!) version of “Nacho Fries” that a late night diner used to serve when I was in college
You are a girl after my own heart! These look awesome and I know the Mr would be all over these bad boys! Another rockin’ masterpiece!
Looks delish, thanks!
BTW, I read your story recently and it’s been my inspiration to find my path! Thanks for sharing.
I’m so happy to hear that, thank you for reading!
This looks sooo amazing. My kind of treat. I had something similar last night with baked shoestring fries instead. So delicious.
shoestring fries would be so good in this! I haven’t had those in ages. Same with the waffle fries that were mentioned above.
WOOOOW. I wish I had a plate of this right now. This is one exciting dish! I never really grew up eating Mexican food but I think you’ve converted me. I would happily eat this every day.
Omigod, this looks amazing. I love the idea of using potato wedges in place of tortilla chips to give it a bit more heft, and I must say: as a Colorado native who’s married to a Texan, this would go over extraordinarily well in my house. :)
This in between season has had me scratching my head to think of suitable recipes. I think you’ve hot the nail on the head with this. Looks fantastic, can’t wait to try. Thanks for sharing! xx
I think i’m going to try this with Sweet Potatoes and some green chillies to the black beans, since my wife doesn’t eat white potatoes… looks great!