A New Take On Nachos That You Will Want To Try Today

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This weeks recipe is another of my Mexican favourites. I don't make this one as often as I would like because it does take a little while to make. However, if you do make it you won't regret it as it is super tasty.


Here are just some of the reason I love this Potato Nachos Loaded with Beans and Corn.

  • Vegan

  • Gluten-Free

  • Packed with protein, vitamins and minerals


If you try this, be sure to let me know! Leave a comment, rate it, and don't forget to tag a photo #WMFGBuiltByPlants on Instagram! I'd love to see how yours turns out. Cheers friends!


Potato Nachos Loaded with Beans and Corn

Ingredients

  • 1 large sweet potato, sliced into thin rounds

  • 2 large white potatoes, sliced into thin rounds

  • 1 tsp paprika

  • 1/2 tsp turmeric

  • 1/2 tsp cumin, ground

  • 400g red kidney beans, cooked

  • 1 capsicum, diced

  • 2 tomatoes, diced

  • 1/2 cup corn

  • 2 spring onions

  • Tomato salsa

  • Avocado

Coriander Lime Sour Cream

  • 1 small zucchini, diced

  • 1/4 cup almond milk

  • 2 tbsp nutritional yeast

  • 2 tbsp lime juice

  • 1/4 cup fresh coriander, roughly chopped


Method

  1. Preheat your oven to 200c and line a large baking tray with baking paper

  2. Toss both kinds of potato rounds with the paprika, turmeric and cumin until well coated.

  3. Arrange the potatoes on the prepared baking tray, making sure the potatoes are not too crowded. Roast until cooked through and crispy around the edges, around 20-25 minutes.

  4. While the potatoes are cooked, work on the coriander and lime sour cream. Steam or boil the zucchini until soft, around 5-10 minutes. Drain well and transfer to a blender.

  5. Add into the blender the almond milk, nutritional yeast, lime juice and coriander. Blend until completely smooth and creamy. Store in the fridge.

  6. Once the potatoes are done, spread them out on a large plate. Start layering the potato nachos with the beans, capsicum, tomato, corn, spring onions, salsa, avocado and sourcream.

  7. Serve straight away and enjoy.


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