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!).
Ugh, I seriously wish I was eating this for dinner tonight! I was feeling so uninspired for my meals this week, but I just might put this one on for next week!
That is one beautiful thrown together dinner! Lovely food photography and food styling as always :)
Want, want, WANT! And I can’t wait for the asparagus to bulk up ;)
That looks AMAZING! Potatoes > chips anytime
What gorgeous photos!! These sound to die for. I only just experienced Alexia Sweet Potato Fries for the first time last week, but I haven’t heard about the puffs yet. I’ll have to investigate! :)
I love how colourful this is! When the asparagus gets less wimpy, maybe I’ll throw that in too ;)
I made this with sweet potatoes tonight because that is what I had and it was delicious! Thanks for another great one!
Made this tonight, was so so good! Thanks so much for the recipe, I had all of these things on hand!
I’ve never thought of using potato wedges in nachos. What a cool idea! Definitely will have to keep this in mind next time I make nachos!
I love your idea of using potato wedges instead of “standard” nacho chips, such an interesting twist Angela! ;)
So fun, so simple and so delicious looking! I love these kinds of recipes that are thrown together and end up a complete success :)
This is so my style :) And it looks like it would be a lot more filling than regular nachos!!!
Yum- this would probably be amazing with your Green Goddess Dressing (I put that stuff on everything!)
These look delicious! I’m a weekday vegetarian and I’m always looking for great meat-free recipes. Can’t wait to try these!
Another beautiful-looking dish. I could definitely devour this whole plate.
YUM! Black beans and potatoes are almost always delicious together. Looks super delicious and comforting! Love the addition of avocado, tomatoes, and cashew cheese too. Hot sauce or sriracha would also be super yummy.
This looks delish! Can’t wait to make it.
Oh my, this is too perfect! I love the use of potato wedges :) I bet this tastes divine!
Had company tonite, so I prepare it with halved mini potatoes instead of wedges, was the perfect snack!
This looks divine!
I will be putting this one to the test this weekend.
Thanks for sharing.
:-)
Wow! This looks very delicious! YUM! You’re making me hungry :)
I want some!