Oh, yes I did. Because everything nacho-style is infinitely better.
I recently made this discovery after sharing a bag of Trader Joe’s new Nacho Style Kale Chips with Chris. They were pretty phenomenal. I realize that this is not an earth-shattering idea because we all know that people have been making nacho-style kale chips for hundreds of many years. However, I’ve been a traditional nacho lover for ages, but have never ventured into the area of making other nacho-style dishes.
Until now. I decided to start with roasted potatoes because a.) I love potatoes and b.) everything tastes better when it’s roasted. This decision can go down in my top ten list of best decisions I’ve ever made in my entire life (somewhere between adopting Samantha and that time I decided to move to Los Angeles).
Let’s talk about these nacho potatoes. We start with the roasted potato chunks, and drench them with Cadry’s Creamy Cauliflower Queso. Super healthy, tasty, and perfect, yes? But wait, there’s more: We top the cheese with a spicy mixture of black beans, corn, bell pepper and chilies. Then we top that with some homemade guacamole, pico de gallo, and tofu sour cream. Then we finish the dish with some sliced green onions, black olives, and a few more green chilies, for good measure. It was indescribably, incredibly, stupid-delicious. Imagine the best nachos you’ve ever had in your life, then multiply that by infinity and you’ve got these nacho potatoes.
What made this dish even better is that Chris and I shared the plate, so they were more like “romantic nachos.” However, if you’re serving these at a party (ahem, like a Super Bowl Party), you may want to offer your guests their own plates so they can serve themselves their own portions. Just a thought. These would also be great for a “Me Party,”* but I would maybe cut the portion size down a bit (or not- it’s your party). Regardless of who you share these bad boys with, I hope you enjoy them!
nacho potatoes
Ingredients
- 2 cups golden potatoes, chopped into bite-size pieces
- olive oil spray
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- salt and pepper to taste
- 1/4 cup + 2 tablespoons vegetable broth
- 1 tablespoon Bragg Liquid Aminos
- 1 15oz. can black beans, rinsed and drained
- 1 cup corn kernels (I used frozen and thawed)
- 1/2 red bell pepper, chopped
- 3 tablespoons Hatch green chilies
- 1 teaspoon liquid smoke
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon garlic powder
- juice of 1/2 a lime
- 2 tablespoons fresh cilantro, roughly chopped
- salt and pepper to taste
- 1 cup Cadry's Cauliflower Queso
- 1/2 cup tofu sour cream
- salsa (use your recipe of choice, or store-bought)
- guacamole (use your recipe of choice, or store-bought)
- 2 green onions, thinly sliced
- 1/4 cup black olives, thinly sliced
- 2 tablespoons pickled jalapeños
Instructions
- Ahead of time, you can prepare your Cauliflower Queso, Tofu Sour Cream and the guacamole and pico de gallo (if you're not using store-bought). I bought the pico de gallo and for the guacamole, I just mashed an avocado with some lime juice, cilantro, and a tablespoon of the pico de gallo.
- Preheat the oven to 450. Line a baking sheet with parchment paper. Spread out your potato chunks and lightly spray with olive oil (or drizzle about 1 teaspoon of oil over them). Add spices and salt and pepper to taste. Toss to fully coat each piece. Roast in the oven for 20 minutes, flipping once.
- If you made your queso ahead of time, reheat about half of the recipe in a small pot over medium-low heat, stirring frequently. If you just made it and it's still warm, then you can skip this step.
- While your potatoes are in the oven, cook your beans. In a large pan, combine the vegetable broth, Bragg Liquid Aminos, and garlic. Heat the pan over medium heat and add your black beans. Cook the beans in the liquid until the liquid begins to simmer, about two minutes, before adding the corn, the bell pepper, the chilies, the liquid smoke, and the spices. Turn the heat to low and cook the beans, stirring occasionally, until the liquid has cooked away and the beans are fully cooked (hot, but not mushy). Squeeze in the lime juice, stir in the cilantro and add salt and pepper to taste. Remove from heat.
- To assemble the nachos, place all of the potatoes on one large plate, or split them up into 3-4 individual servings. Top the potatoes with as much cauliflower queso as you would like. Pour about 1 1/2 cups of the black bean mixture over the cheese. Add the sour cream, pico de gallo, and guacamole on top of the beans. Top with sliced black olives, green onions, and chilies. Serve immediately. Enjoy!
What food creations would go down in your list of “Best Decisions Ever?”
*I’m one of those crazy Muppet fans and I’ve had this stuck in my head for about a week. I apologize. No, I don’t.
Photography by Chris Miller
 |
romantic nacho potatoes! i LOVE it! there’s nothing better than a plate of potatoes with an insane amount of toppings. this is happening, lady!
It’s all about romantic nacho potatoes! it’s a new trend I’m starting!
Seriously, though- you’re going to love it!
Oh no you didn’t! Yum!!!
Oh yes, I most certainly did!
This is the perfect comfort meal! I’m adding it to my menu soon. My mouth is seriously watering!
Thank you, Danielle! I hope you and your family enjoy it!
ah yes.. i agree.. everything needs to be nacho-fied from here on..!
and i love potatoes.. i mean seriously.. every other indian veggie dish i make is called something Aloo(potato). I want to pick up a double potion of these tatoes for sure. and those beans, queso, sour cream, guac.. you are killing me:)
Thanks, Richa. What is it about potatoes?! I mean, they’re great on their own, but when you add them to stuff, or add stuff to them, they’re unstoppable!
Kristy . . . so into the Hatch chilis. Late this (last) summer, the Whole Foods in the Pearl district in Portland roasted them . . . they are kind of like crack. My favorite use for them, so far, has been to saute some (admittedly canned) pinto beans in oil and then add the chili peppers. I then deglaze the dish, of a sorts, with apple cider vinegar. OMG. SO good.
Now it appears I have another use for their deliciousness. I am so excited to try this dish– I have some potatoes from my CSA I’ve been needing to use.
I also wanted to say THANK YOU for turning me on to Cadry’s site– wow. Another great vegan blog to follow as I pursue my own veganaut adventure. I read your comment on her post . . . looks like the step daughter did not get any of the “romantic” nachos?
As usual, Chris’s photos are gorgeous, and I love the idea of the two of you sharing food. What a lovely relationship/artistic collaboration the two of you share. it’s inspiring!
Oh my gosh, Jen- roasted Hatch chilies! That sounds phenomenal!
I am so happy that you’re excited about this dish- you’ll have to try it and report back!
Cadry is just the best. She has such a talented way of showing how fun and simple and delicious veganism can be. As for my stepdaughter, well, she wasn’t around when we had our nachos, but she wouldn’t have touched them anyways because she doesn’t like any of the toppings. Crazy girl!
Thank you so much for your kind words and for stopping by. Working as a team with Chris is my favorite thing in the world, and I am so happy that other people are enjoying the fruits of our labor. You are such a sweetheart, Jen. xo
Thank you both for saying such sweet things behind my back! What a lovely way to start the day!
I’m drooling all over the iPad … Would love to have this for dinner
Hahaha! Thank you, CJ.
These look holy yum, Kristy. I can just imagine this with baked sweet potato fries, oh my!
Oh my goodness, Janet! You are brilliant- I am totally doing this with sweet potatoes next time!
Wow, I would definitely enjoy these more than regular nachos! Because what are corn chips, except vehicles for toppings, nothing else. But you’ve taken it to the next level and added roast potatoes which are delicious in their own right. Good on you
Well, thank ya, Gabby! I must agree- potatoes are much tastier than corn chips.
YES! This has Justin written all over it, he loves potatoes and nachos, putting them together would make him so happy and you did it!!! I probably shouldn’t have read this so close to lunch cause’ all I can think about is how good I bet these taste which in turn has my tummy rumbling
I love nacho kale chips too- so good!
Thanks, Heather! I though of this, like, three days before I actually made them and let me tell you, I don’t know why I waited so long! They’re pretty friggin great, even if I do say so myself.
Nachos are my most favourite thing ever! I loooooove all of the toppings!
The cauliflower queso sounds great! I’m going to have to give that a shot. LOVE that you made potatoes into nachos. Brilliant. I think I’ll make this for Friday dinner to mix things up a bit. Awesome post! xo
Seriously, Courtney- the cauliflower queso is just the best thing ever. I’m not kidding. It’s so easy and so healthy and so dang good! You need to try it!
And aren’t nachos just the best? When I feel like indulging at a restaurant, I order the nachos.
Ok seriously – this is insane!! Romantic nacho potatoes sound right up my alley, lol. I need to make these as soon as possible!
Romantic nachos are the newest trend (that I’m trying to start.
)! Enjoy!
Not just nacho potatoes, but romantic nacho potatoes? Sign me up! This sounds incredibly good, and like the perfect excuse to finally give Cadry’s cauliflower queso a try, too.
Thanks, Bobbie! If there’s one thing better than nacho potatoes, it’s romantic nacho potatoes- that’s what I always say!
And yes- do try Cadry’s queso- it is just the best!
This would make a great Super Bowl dinner! We were thinking of doing nachos. I think using potatoes is a great idea–no worries about chips breaking while scooping up vegan nacho yumminesss!
I couldn’t agree more, Reia! I love chips and all, but the way they break is just no bueno. Potatoes are the wave of the future!
You are a genious! This is the most exciting dish I’ve seen in a long time. How did you even think of this?! Completely impressed. Can’t wait to try it this weekend.
Thank you, Lindsay! I don’t even know where it came from, but all of a sudden I NEEDED it. I hope you enjoy it!
Wow, this WAS the best decision ever. These romantic nacho potatoes look incredible! (I see that we have very similar ideas about romance…) I’m so flattered that you used my queso in your multi-layered affair. It all looks so tantalizing!
Thanks, Cadry! There is something very romantic about sharing food, isn’t there? And trust me- I was a fan of your queso before, but now I’m just in love with it- it works so well in this dish. I froze the other half to use for tomorrow.
Oooh my. You have me craving nachos so badly now! This looks absolutely delicious.
I have some sweet potatoes lying around… what do you think? Sweet potato nachos- crazy or delicious?
It’s so good to hear from you, Ruby, in the midst of your wild adventure.
Sweet potato nachos would be crazy-delicious. Make them and report back!
I made these for a Super Bowl party yesterday. It was a hit with even diehard omnivores. They kept asking what the sauce was, and couldn’t believe it was all vegetables. I will definitely be bookmarking this! The only thing was the potatoes didn’t add much, we ended up dipping chips in it. I’ll probably skip the potatoes and just make it as a dip. Planning on eating the leftovers in tortillas as a taco filling!
Oh, I am so happy that you and your friends like the recipe! I made them yesterday as well, and the potatoes didn’t get as crisp on the outside as they usually do and I found myself wishing that I’d cooked them a little longer, so perhaps that’s it.
And we’re making tacos with the leftovers too!