Black Bean and Potato Nacho Plate

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.

Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!

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Black Bean and Potato Nacho Plate

Vegan, gluten-free, soy-free

Yield
3 servings

Prep time
25 minutes

Cook time
30 minutes

Total time
55 minutes

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

1. 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.
2. Bake fries for 13-15 minutes at 425°F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.
3. 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.
4. 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.
5. Prepare your desired toppings.
6. 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!).

Nutrition Information

(click to expand)

Serving Size 1 of 3 servings (314g) | Calories 273 calories | Total Fat 8.2 grams
Saturated Fat 2.5 grams | Sodium 287 milligrams | Total Carbohydrates 42.2 grams
Fiber 10.3 grams | Sugar 5.5 grams | Protein 11.2 grams
* Nutrition data is approximate and is for informational purposes only.