Potato Nachos aka Potchachos! Did you guess it right? I think I died and went to potato heaven y’all! This was so good and can be as easy as chopping potatoes if you use pre-made toppings. I used beans/quinoa, lettuce with lime, pico de gallo, guacamole, hummus, corn, and green onion. These make a great weeknight dinner, but they’re also a hit for parties and potlucks. I’m so happy I found a lifestyle where I can eat nachos, pizza, pancakes, and (n)ice-cream all while feeling fit and vibrant. It sure feels good to be plant-based.
Mexican Potato Nachos
10 mins to prep
30 mins to cook
Yields 4
Vegan
Vegetarian
Ingredients
Potato Chips
- 2-3 Russet potatoes
Beans and Quinoa Topping
- 1 Can black beans (drained and rinsed)
- 1 Cup cooked quinoa
- 1 Teaspoon cumin
- 1 Teaspoon paprika
- 1-2 Tablespoons tomato paste
- 1 Pinch fresh cilantro
- 1-2 Teaspoons oregano leaves
- salt to taste
Guacamole
- 1 avocado
- 1 Squeeze lemon juice
- 1 Pinch black pepper
Pico de Gallo
- 1 Cup chopped tomatoes
- 1/2 Cup red onion
- 1 Squeeze lime juice
- 1/4 Cup cilantro, roughly chopped
- 1 jalapeño, finely diced
Preparation
-
1
POTATO CHIPS: Preheat oven to 450 degrees Fahrenheit.
-
2
Slice potatoes width ways so they are in a chip shape.
-
3
Sprinkle with lime, cumin, paprika, and salt to taste.
-
4
Bake for 20-25 min until crispy.
-
5
BEANS AND QUINOA TOPPING: Prepare quinoa according to package instructions.
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6
Add all beans and quinoa ingredients to a bowl, gently mash, and mix well.
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7
GUACAMOLE: Mash all the ingredients together until the guac has achieved desired consistency.
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8
PICO DE GALLO: Fold all ingredients together.
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9
ASSEMBLY: Place potato chips in a single layer on a serving tray or plate (some overlap is fine).
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10
Top with black bean and quinoa mixture, followed by dollops of guacamole and pico de gallo. Dig in!
This recipe was republished with permission from Joys of Jade.
