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

Follow my blog with Feedly

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


  • 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


  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.

For more recipes click here

What you should do now

  1. I have been where you are and I have women all over the world (just like you) transition to eating a plant-based diet. If you are looking for a guide to help you find the healthiest way to eat, check out these blog posts it is a great place to start.

  2. If you are interested in weight loss, download this fantastic FREE Mini Weight Loss Guide and other resources.

  3. If you would like to fast track your weight loss, check out my Weight Loss Starter Kit.

  4. And finally, if you want to join the Where My Footsteps Go Community click here.