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
- 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
- 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
POTATO CHIPS: Preheat oven to 450 degrees Fahrenheit.
Slice potatoes width ways so they are in a chip shape.
Sprinkle with lime, cumin, paprika, and salt to taste.
Bake for 20-25 min until crispy.
BEANS AND QUINOA TOPPING: Prepare quinoa according to package instructions.
Add all beans and quinoa ingredients to a bowl, gently mash, and mix well.
GUACAMOLE: Mash all the ingredients together until the guac has achieved desired consistency.
PICO DE GALLO: Fold all ingredients together.
ASSEMBLY: Place potato chips in a single layer on a serving tray or plate (some overlap is fine).
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.