Potato Nachos with Taco Beans,

Name: Potato Nachos with Taco Beans, Vegan Queso and Avocado
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Potatoes; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Carrot; 30 Grams of Jalapeno slices; 4 Grams of Nutritional yeast; 120 ML of Almond milk; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 240 Grams of Red kidney beans; 240 Grams of Black beans; 1 Piece of Red onion; 3 Piece of Garlic cloves; 50 Grams of Tomato paste; 10 Grams of Taco seasoning; 10 Grams of Brown sugar; 150 ML of Water; 1 Tsp of Black pepper; 2 Piece of Avocado; 15 Grams of Fresh coriander

Vegan Queso and Avocado

Thinly sliced potatoes masquerade as nachos in this cheerful Mexican-inspired vegan feast!

Cals 953 · Prot 39 · Carbs 124 · Fat 39

Vegan

40 min

Thinly sliced potatoes masquerade as nachos in this cheerful Mexican-inspired vegan feast!

Cals 953 · Prot 39 · Carbs 124 · Fat 39

Vegan

Ingredients

Potato nachos

Potatoes

600 Grams

Vegetable oil

2 Tbsp

Salt

1 Tsp

Vegan queso

Carrot

1 Piece

Jalapeno slices

30 Grams

Nutritional yeast

4 Grams

Almond milk 2*

120 ML

Vegetable oil

1 Tbsp

Salt

1 Tsp

Taco beans

Red kidney beans

240 Grams

Black beans

240 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Tomato paste

50 Grams

Taco seasoning

10 Grams

Brown sugar

10 Grams

Water

150 ML

Black pepper

0.5 Tsp

To serve

Avocado

2 Piece

Fresh coriander

15 Grams

Allergens

*2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3989 / 953
Fats (g)	38.8
of which saturated (g)	5.5
Carbohydrates (g)	124
of which sugars (g)	21.6
Fibers (g)	43.3
Proteins (g)	38.6
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast potatoes

Preheat the oven to 220°C/200°C fan. Reserve 1 small potato (or 100 g) for the queso. Otherwise, wash the potatoes and slice them finely (skin on). Place them on a lined baking tray. Drizzle with vegetable oil and sprinkle with salt. Toss until coated. Roast for 25 min or until well browned and crispy.

2 Make vegan queso

Meanwhile, peel and chop the reserved potato. Peel and chop the carrot. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well. In a blender, blitz the boiled potatoes, carrots, jalapeno slices (spicy!), nutritional yeast, almond milk, vegetable oil and salt until smooth. Set aside and keep warm until serving.

3 Prep

Meanwhile, rinse and drain the red kidney beans and black beans in a colander. Peel and chop the onion and garlic.

4 Fry

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the tomato paste, taco seasoning, and brown sugar. Stir for 2 min.

5 Stew

Add the drained beans, measured water and black pepper. Simmer for 5 min until thickened. Check the seasoning.

6 Serve

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Chop the coriander. Divide the roasted potatoes among plates and load them with the bean mix, vegan queso, avocado slices and fresh coriander.

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