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Mexican Potato Nachos

Andreea Matei
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course, Snack
Cuisine American
Servings 2
Calories 535 kcal



  • 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


  • 400 g potatoes thinly sliced


  • 1/2 cup fresh parsley leaves chopped
  • 1/2 medium red onion diced
  • 1 stalk green onion sliced


  • 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


Full nutrition information and step-by-step mode on the Plantiful app.
Keyword mexican, nachos