Smashed Potato Nachos

An amaxing new play on nachos using the humble potato as the main ingredients. Plus, it's completely vegan!

Course Main Course

Cuisine Mexican

Keyword alternative to nachos, baked potatoes, crispy potatoes, gluten free, gluten free recipe, nachos, plant based nachos, smashed potato nachos, smashed potatoes, vegan nachos, vegan potato nachos, vegan potato recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 585.4

Author carleigh

Equipment

Baking Sheet
Parchment Paper
large pot
Bowl or cup with a flat bottom
cooking spray
Large pan

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

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.

Nutrition