Name: Loaded Potato Nachos with Queso
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 5 large russet potatoes (cut into fry even fry shapes); 10 oz white mushrooms; 0.5 cup cooked lentils; 1 tsp ground cumin; 1 tsp oregano; 1 tsp paprika; 0.5 tsp chipotle powder ((or chili powder or cayenne pepper)); 0.25 cup black olives (sliced); 1 null jalapeno (sliced); 0.25 cup pico de gallo; 0.5 null avocado (diced); 0.5 block firm tofu ((about 198 gram, which is half of a 396g block)); 6 tbsp nutritional yeast; 1 null lemon ((Juice of)); 1 tsp apple cider vinegar; 0.25 cup red bell pepper (chopped); 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.25 tsp chipotle powder ((or to taste)); 0.25 tsp cayenne pepper ((or to taste)); 0.25 cup unsweetened nondairy milk ((I used almond) (or sub water)); 0.25 tsp salt ((to taste))

Instructions

Show units in method

1

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) or air fryer to 400 degrees Fahrenheit (205 degrees Celsius). Prepare half sheet sized trays with silicone mats or parchment paper. Place russet potatoes (5 large) on lined trays in a single layer (oven) or in the air fryer basket (air fryer). Bake/air fry for [30-40 minutes] (oven) or [20-25 minutes] (air fryer) until crispy and golden brown. Flip/shake every 5 minutes.
2

While potatoes cook, combine white mushrooms (10 oz), cooked lentils (0.5 cup), ground cumin (1 tsp), oregano (1 tsp), paprika (1 tsp), and chipotle powder (0.5 tsp) in a large skillet. Cook over medium-high heat for minutes (15), stirring frequently, until mushrooms shrink and blend with lentils. Set aside.
3

Blend firm tofu (0.5 block), nutritional yeast (6 tbsp), juice (1 lemon), apple cider vinegar (1 tsp), chopped red bell pepper (0.25 cup), onion powder (0.5 tsp), garlic powder (0.5 tsp), chipotle powder (0.25 tsp), cayenne pepper (0.25 tsp), unsweetened nondairy milk (0.25 cup), and salt (0.25 tsp) in a blender until smooth and creamy. Set aside.
4

Assemble your nachos by adding cooked potatoes to plates and topping with the lentil-mushroom mixture, sliced black olives (0.25 cup), jalapeno (1), pico de gallo (0.25 cup), and avocado (0.5). Drizzle generously with queso. Enjoy!
5

Refrigerate leftovers in an airtight container for up to 5 days. Reheat in an air fryer, oven, or pan to retain crispness. Store any remaining queso separately in a jar or other airtight container.