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 can’t get over how genius this is! My husband is going to flip. Thinking of adding pickled jalapenos, radishes and quinoa to the fray.
This sounds AMAZING! I’ve been on a huge Mexican kick lately, so I’ll definitely be making this soon. Love the addition of potatoes!
This savory dish looks absolutely comforting!
OMG! my mouth is just dribbling looking at these photos. Now I know what I’ll be making for dinner tomorrow. This kids are going to love this. Many thanks for posting this fab recipe!
Wow super gorgeous colors and plating!
Oh wow. This is my kind of meal – any time any day. Reminds me of my favorite nachos at a vegan restaurant. :-) This is also one of the best photos I’ve ever seen!
Yum.
I made this last night for dinner. Delish! And, leftover for lunch at work. Can’t wait to make it again.
Angela this is an AWESOME recipe. Also some of the best food photography I’ve seen — ever. The colours are incredible!
Thanks Jared, you are too kind!
I agree your photography is beautiful!
Yum! That looks amazing! How clever to use potato wedges instead of chips! I will definitely try this! Have a fabulous day!
Mmmm, this looks great! I made a Mexican-inspired potatoes au gratin once that was fabulous. (Except I called it potatoes au ‘gracias’ because I’m cheesy like that…) ;)
Can I hire you as my personal chef?!
Wonderful! I wonder if you’ve got any tips on using dried black beans? I have had no luck finding tinned black beans, but can get dry ones. I haven’t had much luck using them though!
Thanks,
Jesse
You amaze me Angela, how you can make a beautiful food photograph with anything. Well done. I got sucked into the archives of your blog last night (and read all about you and your journey). All around you just have such an awesome thing here.
Also, I’m looking forward to meeting you at Vida Vegan Con! If you need a local’s advice on what you need to see in Portland, I’m here for you!
I made this for dinner tonight and it was delicious. When my daughter came in the door from dance, she said, “Mom, I can smell that from outside and it smells wonderful!” She and I got violently sick with a stomach virus last year, which happened to arrive on a night when we had eaten black beans, so we still can’t bring ourselves to eat them yet. I made ours with white kidney beans, and used the same toppings that you used. It was fantastic!
I was just talking about making my own “potachos” as they call them in our local pub. I think that it would be awesome to use “crashed potatoes” (small potatoes boiled, mashed down once, then baked). They are slightly flattened and get a crispy outside, so they would be nearly as easy to pick up as nacho chips. No to mention that the crispy outside and soft cooked inside is delicious!
Great dish! I made it tonight and my brother and friend both loved it! Very yummy! Thanks!
These look amazing!! Who doesn’t love nachos : )
oh my gosh, YUM! I desperately need to find a delicious-but-clean nacho recipe (because the real thing is my FAVE), and this could be it :)
Made this for dinner last night and loved it!!!! Thanks for the great recipe :)
I’m fairly new to both vegan cooking and your blog. This was the first of your recipes that I tried, and it was AMAZING! I didn’t have the nuts for the cashew cream, so I used a dollop of veganaise as a substitute and thought it was delicious. Looking forward to trying more of your creations.
Hey Alice, Thanks for your comment! So glad you enjoyed it :)
Wait until you try the Taco Salad!! I am a very new vegan too. And all of the recipes I have tried on this site have made me feel like I am missing absolutely nothing. Actually I am enjoying my meals even more.
THANKS! ANGELA.