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4.13 from 32 votes

Plant-Based Whole30 Cheesy Potato Nachos

Keyword Plant-based

Ingredients

  • ¾ pound white potatoes ,thinly sliced ¼-inch thick
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1 red bell pepper ,diced
  • ½ red onion ,diced
  • 1 jalapeño ,sliced
  • 2 cups black beans
  • 3/4 cups Primal Kitchen No-Dairy Queso Style Plant Based Dip

Toppings

  • 1 avocado ,sliced
  • 1 lime ,juiced
  • ½ cup cilatnro ,chopped
  • Extra Primal Kitchen No-Dairy Queso Style Plant-Based Dip

Instructions

  • SOAK potatoes in a bowl of cold water for at least 30 minutes. Drain and pat dry.
  • PREHEAT oven to 400°F. Line two large baking sheets with parchment paper.
  • TOSS potatoes with olive oil, paprika, and salt, in a large bowl.
  • SPREAD potatoes onto the baking sheet in a single layer.
  • BAKE until fork tender and crisp on the outside, 20-25 minutes.
  • TRANSFER potatoes to one baking sheet. Dollop queso on top and sprinkle with bell peppers, onions, jalapeno, and black beans. Return to oven and bake another 10-15 minutes until veggies are tender.
  • ADD toppings of choice and serve immediately.