Mexican Potato Nachos Recipe, Vegan, Gluten-Free, and Delicious
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
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
- pinch fresh cilantro
- 1-2 teaspoons oregano leaves
- salt to taste
Guacamole
- 1 avocado
- squeeze lemon juice
- pinch black pepper
Pico de Gallo
- 1 cup chopped tomatoes
- 1/2 cup red onion
- squeeze lime juice
- 1/4 cup cilantro, roughly chopped
- 1 jalapeño, finely diced
Instructions
Potato chips
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Preheat oven to 450 degrees Fahrenheit.
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Slice potatoes width ways so they are in a chip shape.
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Sprinkle with lime, cumin, paprika, and salt to taste.
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Bake for 20-25 min until crispy.
Beans and Quinoa Topping
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Prepare quinoa according to package instructions.
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Add all beans and quinoa ingredients to a bowl, gently mash, and mix well.
Guacamole
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Mash all the ingredients together until the guac has achieved desired consistency.
Pico de Gallo
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Fold all ingredients together.
Assembly
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Place potato chips in a single layer on a serving tray or plate (some overlap is fine).
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Top with black bean and quinoa mixture, followed by dollops of guacamole and pico de gallo.
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Dig in!
This recipe was republished with permission from Joys of Jade.
