Smashed Potato Nachos
Move over tortilla chips, smashed potato nachos are taking over! These crispy smashed potatoes are loaded with taco-seasoned black beans, vegan cheese, and all your favorite toppings for a fun dinner or game night.
Why You’ll Love This Recipe
- These smashed potato nachos are a fun twist on a classic appetizer. Crispy potatoes make an irresistible alternative to tortilla chips.
- Perfect for sharing! Great for game nights, parties, or casual dinners.
- Featuring affordable pantry staples like potatoes and beans, this recipe is a great snack on a budget.
- Loaded with flavor, from smoky taco-seasoned beans to savory crispy potatoes.
- Super easy to customize! Everyone can add their favorite toppings.
Key Ingredients
- Mini potatoes mean no chopping! Boil, then smash and roast until crispy on the outside and fluffy in the middle.
- Black beans create a hearty, protein-rich topping with a texture similar to taco meat.
- Taco seasoning adds Mexican flavors with minimal effort.
- Spiced tomatoes bring moisture and help bind the bean mixture together.
- Additional toppings such as guacamole, salsa, jalapenos or vegan cheese are up to you.
Hack It!
- If you don’t have an oven, air fryer is a great option! Cook the smashed potatoes in batches at 400°F until golden and crispy.
- Switch up the beans for pinto beans or kidney beans if need be. You can also blend them to a smoother texture if that’s how you enjoy refried beans.
- Load up your smashed potato nachos even more! Add corn, olives, shredded lettuce, avocado, vegan sour cream, or salsa.
- You can add flavor directly onto the “nachos” when you cook the potatoes. Sprinkle them with tajin, paprika, or taco seasoning before they go in the oven.
How to Make Smashed Potato Nachos
Step 1: Preheat the oven to 400F and bring a pot of salted water to a boil.
Step 2: Boil the potatoes for 10-12 minutes, until fork tender. Drain and transfer them to two sheet pans.
Step 3: Using a flat bottomed cup or dish, smash the potatoes flat. Spray or brush with oil, add salt and pepper to the tops of the smashed potatoes.
Step 4: Then, bake for 30 minutes turning halfway through. If you want your smashed potato nachos more crispy, you can leave them longer in the oven.
Step 5: While the potatoes are baking, prepare your nacho toppings. In a large pan on medium-high heat, add the oil, red onion, beans, canned tomatoes, jalapeno juice and taco seasoning.
Step 6: Mash until you achieve a thick, meaty consistency. It’s up to you how mashed you want your beans. Turn the heat to low and add the shredded cheese on top. Cover for 5 minutes to let the cheese melt.
Step 7: Add the smashed potatoes to a serving dish and load with your bean mixture.
Step 8: Top your favorite nacho toppings such as pickled jalapeños, tomatoes, cilantro and guacamole. Serve immediately.
Frequently Asked Questions
Yes. Boil the potatoes up to a day in advance, then smash and roast them just before serving. Actually, the “nachos” can be crisped back up in an oven or air fryer for a few minutes the next day too.
Yes. Cut them into large chunks before boiling, then smash and roast as directed.
Store the potatoes and bean mixture separately in the refrigerator for up to 4 days. Reheat the potatoes in the oven or air fryer to bring back their crispiness.
More Plant-Based Appetizers
Whether you’re a parent, a full-time student, a workaholic, or just a reluctant cook, quick recipes like this are a life saver! And speaking of quick meals, PlantYou Quickies is full of vegan recipes that are quick and convenient, with allergy swaps throughout. PRE-ORDER NOW and get access to amazing freebies as a thank you from me!
The Recipe: Smashed Potato Nachos
Ingredients
- 1 kg mini potatoes, 2 bags of mini potatoes
- 2 tbsp olive oil
- salt and pepper
- 2 cans black beans, drained and rinsed
- 2 tbsp olive oil
- ½ red onion, diced
- ½ cup canned spiced diced tomatoes
- 2 tbsp pickled jalapeno juice, optional
- 1 packet taco seasoning, approximately 3 tablespoons
- ½ cup shredded vegan cheese, optional
To serve:
- ¼ cup pickled jalapenos
- 1 tomato , diced
- 1 handful cilantro, finely chopped
- Guacamole, to taste
Equipment
- Parchment Paper
- Bowl or cup with a flat bottom
- cooking spray
Instructions
- Preheat the oven to 400F and bring a pot of salted water to a boil.
- Boil the potatoes for 10 to 12 minutes, until fork tender. Drain and transfer them to two sheet pans.
- Using a flat bottomed cup or dish, smash the potatoes flat. Spray or brush with oil, add salt and pepper to the tops of the smashed potatoes and bake for 30 minutes or until desired crispness, turning halfway through.
- While the potatoes are baking, prepare your nacho toppings.
- In a large pan on medium-high heat, add the oil, red onion, beans, canned tomatoes, jalapeno juice and taco seasoning. Mash until you achieve a thick, meaty consistency. It’s up to you how mashed you want your beans. Turn the heat to low and add the shredded cheese on top. Cover for 5 minutes to let the cheese melt.
- Add the smashed potatoes to a serving dish and top with your bean mixture as well as your favorite nacho toppings such as pickled jalapeños, tomatoes, cilantro and guacamole. Serve immediately.
Notes
- If you don’t have an oven, air fryer is a great option! Cook the smashed potatoes in batches at 400°F until golden and crispy.
- Switch up the beans for pinto beans or kidney beans if need be. You can also blend them to a smoother texture if that’s how you enjoy refried beans.
- Load up your smashed potato nachos even more! Add corn, olives, shredded lettuce, avocado, vegan sour cream, or salsa.
- You can add flavor directly onto the “nachos” when you cook the potatoes. Sprinkle them with tajin, paprika, or taco seasoning before they go in the oven.
