Name: Potato Nachos
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 2 servings
Ingredients: 4 null potatoes; 1 tbsp olive oil (divided); 1 tsp garlic powder; 1 cup cooked black beans; 0.5 cup frozen corn; 1 null red bell pepper (finely chopped); 1 tbsp Mexican spice mix; 3.5 oz cherry tomatoes (chopped in half); 1 null avocado (diced); 0.25 null red onion (finely sliced); 0.5 cup cilantro (finely chopped); 0.5 null lime (cut in wedges); null null sea salt flakes (to taste); 0.33 cup cashews; 2 tbsp chipotle in adobo sauce; 0.25 cup nutritional yeast; 0.66 cup soy milk

Instructions

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1

Preheat your oven to 220C (430F). Wash the potatoes (4 large) thoroughly, keeping the skin for added nutritional value. Chop them into wedges and toss with olive oil (2 tsp), garlic powder (1 tsp), and a pinch of [sea salt flakes].
2

Bake the [potatoes] in the oven for 20 minutes, stir them, then bake for another 20 minutes at a reduced heat of 200C (390F).
3

Prepare the cashew queso: Soak the cashews (0.33 cup) in boiling water for 30 minutes. Drain and add to a small blender along with the chipotle in adobo sauce (2 tbsp), nutritional yeast (0.25 cup), and soy milk (0.66 cup). Blend until smooth to make the Cashew Queso Dip.
4

In a pan over medium heat, add olive oil (1 tsp), the cooked black beans (1 cup), frozen corn (0.5 cup), bell pepper (1 red), Mexican spice mix (1 tbsp), and a pinch of [sea salt flakes]. Cook for 5 minutes, then squeeze in the juice of lime (0.5).
5

Assemble the nachos: In a bowl, layer the [baked potatoes], [bean and veggie mix], a generous amount of [cashew queso]. Top with cherry tomatoes (3.5 oz), avocado (1), onion (0.25 red), and cilantro (0.5 cup). Serve with [lime wedges], adjust [sea salt flakes] to taste and enjoy!