Potato Nachos with Taco Beans,

Vegan Queso and Avocado

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Instructions

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1 Roast potatoes

Preheat the oven to 220°C/200°C fan. Reserve 1 small potato (or 100/150/200 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 in the oven for 25 min or until well browned and crispy.

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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 potatoescarrotsjalapeno slices (spicy!)nutritional yeast, almond milkvegetable oil and salt until smooth. Set aside and keep warm until serving.

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3 Prep bean mix

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

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4 Make bean mix

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.

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5 Stew

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

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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.

Tips for fussy eaters

Prepare a separate batch of the bean mix and keep the spices mild.

Pro tip

Serve the queso warm! And, if you prefer, turn the avocado into guacamole. Add lime juice, fresh coriander and a pinch of salt.

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

Cooking Time: 40 min

Equipment Required: Blender

Cals 807 · Prot 32 · Carbs 132 · Fat 22

Gluten-Free

Dairy-Free

Ingredients

Number of people

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 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 Pieces
Tomato paste 50 Grams
Taco seasoning 10 Grams
Brown sugar 10 Grams
Water 150 ML
Black pepper 1 Tsp

To serve

Avocado 2 Pieces
Fresh coriander 20 Grams

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

Cooking Time: 40 min

Equipment Required: Blender

Cals 807 · Prot 32 · Carbs 132 · Fat 22

Gluten-Free

Dairy-Free

Instructions

photo

1 Roast potatoes

Preheat the oven to 220°C/200°C fan. Reserve 1 small potato (or 100/150/200 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 in the oven for 25 min or until well browned and crispy.

photo

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 potatoescarrotsjalapeno slices (spicy!)nutritional yeast, almond milkvegetable oil and salt until smooth. Set aside and keep warm until serving.

photo

3 Prep bean mix

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

photo

4 Make bean mix

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.

photo

5 Stew

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

photo

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.

Tips for fussy eaters

Prepare a separate batch of the bean mix and keep the spices mild.

Pro tip

Serve the queso warm! And, if you prefer, turn the avocado into guacamole. Add lime juice, fresh coriander and a pinch of salt.

Ingredients

Number of people

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 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 Pieces
Tomato paste 50 Grams
Taco seasoning 10 Grams
Brown sugar 10 Grams
Water 150 ML
Black pepper 1 Tsp

To serve

Avocado 2 Pieces
Fresh coriander 20 Grams
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