Featured comment
“Great recipe Sarah – a real win with the family! Used green lentils as the protein base as they were boiled and ready in the fridge. Had never tried cashew queso before but will definitely make it again.”
If there is one recipe of mine you make, make it this one! This is literally my favourite dinner. It tastes incredible, it’s super easy to make and is so nourishing.
Potato Nachos
A delicious and nourishing dinner featuring baked potato wedges, black beans, corn, and a variety of fresh toppings. Easy to make and packed with flavor.
Equipment
Ingredients
- 4 large potatoes
- 1 tbsp (30 ml) olive oil - divided
- 1 tsp (2 g) garlic powder
- 1 cup (175 g) cooked black beans
- ½ cup (80 g) frozen corn
- 1 red bell pepper - finely chopped
- 1 tbsp (7 g) Mexican spice mix
- 3.5 oz (100 g) cherry tomatoes - chopped in half
- 1 avocado - diced
- ¼ red onion - finely sliced
- ½ cup (8 g) cilantro - finely chopped
- ½ lime - cut in wedges
- sea salt flakes - to taste
Cashew Queso
- ⅓ cup (43 g) cashews
- 2 tbsp (30 g) chipotle in adobo sauce
- ¼ cup (30 gg) nutritional yeast
- ⅔ cup (160 ml) soy milk
Instructions
- Preheat your oven to 220C (430F). Wash the potatoes thoroughly, keeping the skin for added nutritional value. Chop them into wedges and toss with 2 tsp of olive oil, garlic powder, and a pinch of salt.
- Bake the potatoes in the oven for 20 minutes, stir them, then bake for another 20 minutes at a reduced heat of 200C (390F).
- Prepare the cashew queso: Soak the cashews in boiling water for 30 minutes. Drain and add to a small blender along with the chipotle sauce, nutritional yeast, and soy milk. Blend until smooth to make the Cashew Queso Dip.
- In a pan over medium heat, add 1 tsp of olive oil, the black beans, corn, red bell pepper, Mexican spice mix, and a pinch of salt. Cook for 5 minutes, then squeeze in the juice of half a lime.
- Assemble the nachos: In a bowl, layer the baked potatoes, bean and veggie mix, a generous amount of cashew queso. Top with tomatoes, avocado, red onions, and cilantro. Serve with lime wedges, adjust salt to taste and enjoy!
Notes
Optional: add some pickled jalapenos for an extra kick!
Video
Nutrition Information
Per Serving/Portion
Calories: 858 kcalCarbohydrates: 104 gProtein: 30 gFat: 28 gSodium: 629 mgFiber: 28 gVitamin A: 186 IUVitamin C: 190 mgCalcium: 236 mgIron: 9 mg
You might also like
Your creations
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
3 baes shared a photo this week
View all creations
Just leave a comment on any recipe and attach a photo
Can I replace soy milk with regular milk ?
You can use any neutral tasting milk you like 🥰
Great recipe Sarah – a real win with the family! Used green lentils as the protein base as they were boiled and ready in the fridge. Had never tried cashew queso before but will definitely make it again.
I’m so happy your family loved it! How good is cashew queso 😍 it’s also great in tacos and quesadillas!
Great recipe Sarah – a real win with the family! Used green lentils as the protein base as they were boiled and ready in the fridge. Had never tried cashew queso before but will definitely make it again.
Another excellent recepi from Sarah – She has been my go-to Vegan Recipe girlie for the last month or so – and this recipe is a must to try. I have tried a lot of “Nachos Bowls”, but this one with potatoes is one of the best. I used storebought SALSA insted of the cashew queso, but it worked excellent. Once Againt – Thank You Sarah.
Omg thank you so much Torben! I’m so happy you’re enjoying the recipes 🤍 love the idea of using salsa for a lighter version