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!).
Hey Angela!
My husband and I have been switching a good bit to vegan recently and this recipe was amazing. Seth(the hubby) made his famous guacamole which we put on top of this recipe. I was amazed at how quick the recipe was and so delicious. Of course it is the not the normal nachos but I think it is way above better. Thank you so much for posting this recipe. I will be making this again for sure!!
-Kiera
This looks delicious! So happy to see tasty gluten free recipes like this :) I got a bunch of avocados in my veg delivery this week and need to use them, so this is ideal!
Can this be made without black beans, like can something be substituted in replace of it? I am allergic to all lentils/legumes, but this looks REALLY good.
Hi Nicole!
What about a walnut taco meat? I have a couple on my blog that could work. :) Take a look at my raw taco salad.
Just took a peek at it, and it looks perfect. I’m sure y friend will love it. Thank you!
I tried this, it came out so amazing. DH loved it too. Thanks to you as this will be an addition to our family foods
I make “fake” sweet potato tempura sushi rolls using those Alexia sweet potato puffs!! They are amazing!
This was quite delicious. I didn’t have enough regular potatoes, so I cut up a sweet potato to add in. I think I liked the sweet potato even better! We topped the potatoes with cut up Tofutti slices, avocado, tomatoes, and lots of fresh cilantro. Great recipe! I think next time we’re going to double it.
Awesome recepie! I liked it with Cashew cream myself. My wife did an avocado sauce which was pretty nice as well. :)
Craig
We just had this for dinner, and added roasted broccoli along with the potato wedges, as well as some melted Nacho Teese. Honestly, it was one of our favorite dinners ever! We will definitely be playing with variations of this regularly!
Finally made this tonight!! Soooo good! 3 and 5 year olds cleaned their plates!! So did all present adults.
Made this tonight…delicious!!! My toddler especially liked it…finger foods entertain him. If making the cashew cream to use about the quantity in the recipe photo, you’ll only need 1/4 – 1/2 of what the recipe makes. But, it’s so yummy, you might make the full amount and use throughout the week.
This was the first recipe I’ve tried, and oh my goodness, it was amazing! My family wasn’t too thrilled that I was making a vegan dinner, but they were so happy once they tasted it. :) I will be trying another recipe tonight.
Easily the most satisfying meal I’ve had in the six months I”ve been vegan-ing. THANK YOU!!!
What a fantastic idea! Another recipe to add to my collection. Thank you Ang!! :)
Hi Angela! I just wanted to let you now that I made this for dinner tonight and it was SO delicious! The only change I made was using regular salt instead of sea salt (as we were out). Topped with medium pico de gallo salsa, tomatoes, lettuce, chopped carrots and sweet red peppers. Absolutely WONDERFUL! We used to make nachos by putting refried beans+cheddar cheese+tomatoes on corn tortilla chips and microwaving it… definitely not as healthy and honestly, nowhere near as delish as this recipe! Thank you so much!! This is definitely going to be a staple in our kitchen- I think I might try it with sweet potato this weekend! xx
Hey Ella, I’m so happy you loved it so much! Thanks for letting me know.
OMG! It was soooo delicious! I’m in culinary heaven <3
Great idea–made these today for the family.
I made this for dinner and loved it! I had some cashew sour cream left over and wanted something to compliment it. The nacho’s were perfect! I love the coconut oil and other spices on the potatoes. We served it with avocado, green onions and jar salsa. very simple and delicious :~)
After seeing this post my family now has a version of this every week for dinner. We call it nacho fries. This recipe helps in my families transition to plant based. Ienstead of cream sauce I made a green sauce that I also use in base for hummus you just blend a handful of spinach with a whole jalapeno, red chili flakes, salt pepper to taste. Thank You for your recipes excited for your book :).
Does the black bean skillet mix freeze well? Just curious for a quick dinner idea
I made this last night for supper and it was AWESOME! I did a double batch so we’d have leftovers, and it was so good that we decided we’d have those leftovers for supper tonight!
Angela, your blog is by far my favorite and I’ve never tried a recipe by you that wasn’t a hit – keep it up!
Thank you so much :) I’m so happy you enjoyed it!