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!).
Yum!
I started craving this as soon as I saw it. However, the only things I had for the recipe….black beans and garlic. My modified version with different veggies and potatoes was outstanding. I ate it all and regret nothing.
My tummy thanks you for your blog.
We really enjoyed this recipe for supper tonight! I harvested my first batch of lettuce from the garden, and layers the ingredients over the lettuce. My husband was impressed with the cashew cream as a sour cream substitute1
I made this tonight for a couple guests and it got rave reviews! I have been following your blog for years and somehow manage to bring you and your blog in any situation- with coworkers, at the dentist, yoga class, french class, guitar lessons, anything haha! I am someone who jogs at a moderate pace a few times a week for a hour. But I’d like to learn how to train for a marathon of have some sort of structure in my runs. Something to encourage and give me that boost. How does one go about this?? Thank you…
Delicious!!
This post makes me miss the fall, I’m low-carb vegan girl and I make low-carb squash fries during that season :)
Yummy – this looks perfect!
Ever since you posted this I have been craving something nacho/burrito like. Finally today when I got back from the gym I had time to really whip up what I wanted- threw together some black beans with seasonings, avocado, a vegan chipotle sauce, tomatoes, salsa, onions, lettuce, and cilantro on a whole wheat wrap and then got that nice and crispy on the george foreman. MAN it was good! Thanks for the inspiration. :)
this looks absolutely delicious!
Angela, these were ah-mazing. I absolutely loved the end result and posted my own experience here: http://yumveg.com/2013/04/black-bean-potato-nachos-with-cashew-cream/
Thanks for another lovely recipe!
Hey Arminda, Thank you so much for trying them out! So glad you all enjoyed them. I absolutely love your photo tutorial in your post. Nice work!
Thanks for visiting, Angela!
I am definitely going to make this for supper tonight! The leftover black bean mixture would be delicious in quesadillas.
Oh my gosh. Sunday night dinner–used Alexia sweet potato fries. Soooo good! Thanks for this recipe. It will be one of our favorites!
I discovered that when making sweet potato fries, might work for wedgies too, it helps to soak them in water for 10 minutes and then toss them in corn flour, or a flour of your choice. I’ve only fried them this way but oh boy it makes super crispy fries!
Just made this, it was incredible!
My supermarket had no black beans, but they had cans of mexican style beans, so I thought they’d do just fine!
Bought vine ripened tomatoes especially for this but forgot to use them, but it was still good with avocado and spring onions, and tortilla chips!
Will make this again and again! Thank you so much for the recipe!
I made these last night and they were absolutely fabulous!! :)
I definitely made this Monday and my parents fell in love with the flavor on the potatoes and ate them all before I could section off a portion for my lunch box! I used salsa instead of fresh tomatoes but regardless it was gorgeous when it was done. I really enjoyed this dish and as a result of not having enough potatoes I ended up bringing tortillas with my lunch the next day and having taco/burrito things. So tasty!! Awesome idea!!
Made this on Saturday – it’s DELICIOUS! I didn’t have time to soak cashews, so I used Better Than Sour Cream. This one’s going on my “go to recipes” list!
WOW! I made this a few days ago and it was easy and fun to make. The flavors were fantastic and everything about it hit all the right spots. I used vegan sour cream instead of cashew cream and since I had run out of black beans, I used kidney beans. Still incredibly delicious!
This was absolutely delicious! I mixed it up a bit with adding sweet potatoes, added a little bit of sweetness to the savory. Thanks so much, will be making this more often!
Delicious! I substituted the black beans with kale.
I love it, thanks for this!