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!).
I’m a big fan of nachos.. like a big big fan. But potato nachos, wow! I’ll be making these this weekend.
Love the looks of this!
This looks amazing!
This is exactly the type of thing I like to make for lunch on the weekends. I plan almost every other meal for us, but then all of a sudden, it’s Saturday afternoon or Sunday after church and I’m without a plan! Easy veggie nachos to the rescue!
Thanks for this one ;)
I’m no chef, but this looks like something I could definitely do!
YUMMY!!!! This sounds oh so tasty Angela =)
I hope you find some nice, green & crispy asparagus soon ;p
I was already defrosting some of your perfect veggie burger patties to make for dinner tonight when I spotted this lovely dish. I think I just might have to make extra oven baked fries so that we can eat this for dinner tomorrow night!
Yum! Looks great- I’ve seen the potato nacho idea a few times and this recipe is really encouraging me to try it! Beautiful photos as always.
Ummm this looks amazing. Why haven’t I thought of this idea? I shall make this this week. I’m thinking it might be really good with some pepper jack daiya. Thanks for this lovely meal idea. My husband will just love it!!
That looks delicious! Don’t have any black beans at home though, but I guess it could work with edamame beans too.
Btw, I made your perfect veggie burger yesterday and it was so good! I had it with guacamole and it was great. Actually made those with edamame beans, cause I didn’t have any black beans and it worked just fine.
Thanks for the inspiration!
One thing I love about you is your creativity with recipes. This looks delicious and I think it would be a great dish at a party!
This looks really good! Although I love anything Mexican themed and avocado related, he he. Potato wedges have been one of my recent favorites as well.
Awesome, a creative spin on nachos! I love all of your posts, they’re like a great movie—I never want them to end.
Simple, nutritious, and pretty too! I love when food looks like masterpiece! Can’t wait to try this out!
This sounds delicious. To make it more wholesome, I might consider a ground meat, veggies or not. But otherwise, thanks for sharing :)
I make this dish quite often for my son! We love it!
Oh my god, it’s so pretty! All those bright colors are making me hungry, and I’m not even a huge nacho fan.
A huge plate of nachos for dinner sounds perfect! I love the looks of this and the tomatoes and avo just make it pop! Right along with the great cashew cream drizzle!
omg, yes please.
This looks unbelievably delicious!! It is so great to be able to eat nachos that are vegan! Awesome idea :).