Loaded Vegan Potato Nachos

Loaded Vegan Potato Nachos | Living Healthy in Seattle Loaded Vegan Potato Nachos | Living Healthy in SeattleDon’t get me wrong…

Chips and I are buddies for sure.

(Especially when those inevitable drunchies kick in around 2:17 am on a Friday night–Saturday morning?)

But my mom happened to have a slumpy sad sack of borderline donezo potatoes taking up precious pantry space.

Sooo bam!

Of course the solution to this potato situation is roast roast roast.

And melty cheese, duh.

Plus toppings on toppings on toppings.

Toppings make any edible substance even more edible and exciting.

Pizza and ice cream come to mind.

Am I a junk food fiend or what?

Anyway.

This whole loaded cheesy potato deal is sounding especially junkie, but I can assure you it’s actually quite healthy.

I’m sure you assumed that already, given the name of my blog as well as the photos, which kind of resemble salad…

Stay with me here!

Let’s get right into those toppings.

First you sprinkle–let’s be real–dump vegan cheddah all over your tender roasted baby potatoes, get that all melty, then throw on hearty black beans, sweet corn, crisp red bell pepper, juicy sungold tomatoes, spicy jalapeno, creamy avocado tossed in zesty lime juice + salt, toasted pepitas, and fresh cilantro! If you want, spoon a bit of your favorite salsa right on top and go crazy with the hot sauce.

P.S. If you do consume real cheese, yeah, use real cheese.

P.P.S. These bad boys are pretty customizable so leave out some of the toppings if you’re not a fan, and add your faves… caramelized onions anyone?

P.P.P.S. Oh and I do have actual chippy nachos with actual cheese over here. In case vegan potato nachos are just not happening for yuhh today. There’s always tomorrow…

Loaded Vegan Potato Nachos

Serves 4

  • 2 pounds baby potatoes (or enough to cover one baking sheet in a single layer); sliced in halves or thirds
  • 1 to 2 tablespoon extra virgin olive oil (or enough to lightly coat potatoes)
  • 1/2 teaspoon ground cumin
  • 8-ounces shredded vegan cheddar (I used daiya cheddar style shreds. Use real cheddar cheese if you wish.)
  • 15-ounce can black beans; drained and rinsed, patted dry
  • 1 cup frozen corn; cooked, patted dry
  • 1 medium red bell pepper; diced
  • 1/3 cup pepitas; toasted
  • 1 heaping cup sungold tomatoes or cherry tomatoes; sliced in half
  • 1 medium-small jalapeño, optional; minced
  • 1 large avocado; diced
  • 1 teaspoon fresh lime juice
  • Salt, to taste
  • 1 handful fresh cilantro; chopped
  • Salsa, optional; for serving
  • Hot sauce, optional; for serving
  1. Heat oven to 425 degrees.
  2. Toss the potatoes in olive oil and cumin on a rimmed metal baking sheet. Make sure the potatoes are in a single layer.
  3. Roast the potatoes for 20 minutes or until tender, flipping after 10 minutes.
  4. Top the potatoes with the shredded cheese, then return the potatoes to the oven for about 3 minutes or until the cheese is melted.
  5. Top the cheesy potatoes evenly with the beans, corn, and red bell pepper, then return the potatoes to the oven for a couple minutes more, or until the toppings are hot.
  6. Meanwhile, gently toss the cubed avocado with lime juice and salt.
  7. Right before serving, top the potatoes with the pepitas, tomatoes, jalapeno, avocado, and cilantro.
  8. Serve with salsa and hot sauce, if you wish.

 

 

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