Mexican Potato Nachos
Ingredients
Beans
- 400 g diced tomatoes canned
- 220 g black beans boiled with salt
- 1 tsp cumin ground
- 1 tsp chili powder
- 1/2 tsp salt
Cheese Sauce
- 1/4 cup cashews
- 1/2 cup oat milk any plant-based milk
- 2 tbsp nutritional yeast
- 1/2 tbsp tapioca flour
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp turmeric ground
Potatoes
- 400 g potatoes thinly sliced
Toppings
- 1/2 cup fresh parsley leaves chopped
- 1/2 medium red onion diced
- 1 stalk green onion sliced
Instructions
- To make the cheese sauce, soak cashews in warm water for at least 2 hours.Option: to speed up the process, cover cashews in boiling water and let them sit for 30 minutes.1/4 cup cashews
- Preheat the oven to 200C (400F) and line a baking sheet with parchment paper. Wash, scrub and thinly slice the potatoes. Arrange the slices on the baking sheet on a single layer and bake for around 17 - 20 minutes or until brownish.400 g potatoes
- Transfer all cheese ingredients in a narrow vessel and process with a vertical stick blender until smooth. Transfer the sauce to a saucepan on medium heat and whisk until it thickens. Set aside.1/2 tsp salt, 1/4 cup cashews, 1/2 cup oat milk, 2 tbsp nutritional yeast, 1/2 tbsp tapioca flour, 1 tbsp lemon juice, 1/2 tsp onion powder, 1/2 tsp turmeric
- Combine all bean ingredients in a small pan and let it simmer for 5 minutes for the flavors to meld together.400 g diced tomatoes, 220 g black beans, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt
- To assemble the nachos plate, layer the potatoes followed by beans and topped with cheese sauce, parsley and onions. Enjoy!1/2 cup fresh parsley leaves, 1/2 medium red onion, 1 stalk green onion
Notes
Full nutrition information and step-by-step mode on the Plantiful app.
