Loaded Potato Nachos
This recipe is such a great staple if you are trying to eat healthier but still want to enjoy comfort food like NACHOS! I use oven roasted potatoes as the base of nachos to make this a lower calorie and more satisfying meal. I'll also show you how to take your nachos to another level by making some easy vegan queso and taco crumbles (that honestly gave me "bacon" crumble vibes).
Loaded Potato Nachos | 2 Servings
Nacho Ingredients
- 4-5 small potatoes or 2 medium sized potatoes (I used Gold Potatoes)
- 1 batch of Vegan Queso (recipe below)
- 1 batch of Vegan Taco Grounds (recipe below)
- 1 bell pepper diced
- 1/2 onion diced
- 1 can of black beans
- 1 cup sweet corn
- Pickled Jalapenos Optional Toppings
- Guacamole
- Salsa
- Lettuce
Vegan Queso Ingredients | 4-6 Servings
- 1/2 cup raw, unsalted cashews
- 4 slices of cooked potato
- 1 cup unsweetened plant milk
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp pickled jalapeno juice
- 6-8 pickled jalapenos
- 3 tbsp nutritional yeast
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp turmeric + pinch of black pepper
Vegan Taco Grounds | 2-4 servings
- 1 1/2 cups veggie broth
- 1 cup TVP (textured vegetable protein or Pea Protein)
- 1/2 packet of taco seasoning
- 1 tsp vegan Worcestershire sauce
- 1 tsp soy sauce
Directions:
1. Slice your potatoes in 1/4 inch round disks and parboil (boil for 5 minutes, then immediately drain) (I do this step the night before and place the potatoes in the fridge, this helps them firm up and creates resistant starch which is better for our gut)
2. Preheat oven to 425 degrees. Spread potato rounds into a thin layer on a parchment lined baking sheet (reserve 4 slices for queso)
3. Roast potatoes for 20 minutes then flip and roast for another 20 minutes. (can roast longer for crispier potatoes)
4. Saute the bell pepper and onion with water as needed until caramelized
5. While the potatoes are baking and veggies are sauteeing, prepare the Vegan Queso and Vegan Taco Grounds
6. Cover cashews with water in a bowl and microwave for 3 minutes, then drain
7. Blend all of the queso ingredients together until creamy smooth, set aside!
8. Bring veggie broth to boil, add the TVP then stir together and turn heat to low
9. Add the seasonings and mix TVP well, turn off heat, set aside
10. Assemble the nachos, starting with potato base, vegan queso, vegan taco grounds, black beans, corn, jalapeños and peppers and onions
11. Put nachos back into oven for 15 minutes 7. Top with salsa, guac and lettuce, enjoy!!!