Potato Nachos!
Sometimes when you’re completely overwhelmed because April 15 (tax deadline day in the US) is approaching a lot faster than you have the ability to procrastinate any longer, you just need a fast, easy and completely delicious option for eating. The good news for you is that I subscribe to Angela’s blog, Oh She Glows. I’ve featured her recipes before, and one of my favorites is Banana Bread Batter Instant Steel-Cut Oatmeal. I digress, although oatmeal sounds really yummy right now. Maybe I can have some later?
Last week Angela posted a recipe for these Black Bean & Potato Nachos, and as soon as the images popped up on my phone I knew those potatoes and I were going to become better acquainted: further proof that love at first sight is a real thing, people.
I almost didn’t share this recipe with you. Why? Because I’m vain. Because my pictures are not really that great. Because I was in a hurry to feed my daughter before running out the door to her next activity. Because the final presentation isn’t a presentation at all, but a globbing (yes, I just made up that word) mess of all the ingredients piled on top of each other and the (very amazing) cashew cream dumped everywhere not looking pretty at all.
And then I tasted what I created.
Which is the very reason you now have this post bursting with unpretty pictures, but it’s real life served on a platter. Because the end result is that good; I can’t not share it with you!
Oh, and don’t skip the cashew cream. I could eat that stuff by the spoonful. And maybe I had a few spoons, and maybe I didn’t. But here’s a trick I learned from Isa Chandra Moskowitz: planning ahead to soak the nuts can happen last-minute (meaning you don’t have a bazillion hours of notice to soak the nuts), so if you’re okay with the radiation (I am), put the nuts in the microwave for two minutes and you’ve saved yourself hours of prep time. I used this method with that amazing Chickpea & Rice Soup with Kale.
So if your life is real like mine, then these are probably the perfect solution for your family. We devoured them and enjoyed every single bite. And they weren’t bad cold the next day, either.
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- Chop big potato wedges
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- Coat with grapeseed oil, salt, pepper & chili powder
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- Pretty fresh veggies
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- Garlic, Red Onion & Bell Pepper
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- Sautee that deliciousness
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- Add black beans & more chili powder
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- Perfectly crunchy wedges
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- Potato Nachos!
Black Bean & Potato Nachos With Cashew Cream
Your toppings are entirely up to you! What do you have on-hand? I used avocado, cashew cream, cherry tomatoes & cilantro. A little fresh lime juice topped off the entire pile!
Ingredients:
- Russet Potatoes - 2 medium, sliced into wedges
- Grapeseed Oil - 1 T
- Sea Salt - to taste
- Fresh Ground Pepper - to taste
- Chili Powder - to taste
- Red Onion - 1 cup, chopped
- Garlic Cloves - 2, minced
- Sweet Bell Pepper - 1, diced (I used yellow)
- Black Beans - 1 (15oz) can, drained & rinsed
- Cumin - 2 tsp
- Chili Powder - 1 tsp
- Sea Salt - to taste
Instructions:
Potatoes & Beans
1. Preheat oven to 425F. Wash and dry potatoes but do not peel. Place onto a large baking sheet lined with parchment paper and toss potatoes with oil. Sprinkle generously with sea salt, pepper, and a few pinches of chili powder.
2. Bake fries for 13-15 minutes at 425F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.
3. Meanwhile, heat a large skillet or wok over medium heat. Sauté the onion, garlic, and pepper in the oil for about 7-10 minutes or until the onion is translucent.
4. Stir in the drained and rinsed black beans, cumin, chili powder, and salt to taste. Continue to sauté for another 5 minutes. Set aside until ready to use, reheating just before serving.
5. Prepare your desired toppings.
6. Reheat bean mixture as fries come out of the oven. When fries are ready, place onto a large serving plate or you can serve it directly on the warm pan. Spoon on warm bean mixture (I had a cup or so leftover), followed by toppings like avocado, cilantro, tomatoes or salsa, fresh lime juice, cashew sour cream, green onions, and/or corn chips. Serve immediately. Store any leftover beans in the fridge for 1-3 days (they are great on wraps!).
Cashew Cream
(yield: 1 heaping cup)
- 1 cup cashew nuts, microwave on high for 2 minutes (or soaked in water for 2-8 hours)
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
Drain and rinse the soaked nuts. Add them into a processor and process. Stream in about 1/2 cup water and a couple tbsp of lemon juice. Add more water as needed to achieve your desired consistency. The nut sauce should be super smooth and not grainy. Add salt to taste.
Look Who’s Talking!