7-Layer Loaded Potato Nachos with Cilantro and Lime Sour Cream
Prep Time
10 minutes
Total Time
40 minutes
Alena Schowalter has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 (later turning their passionate hobby into a full-time gig!) and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy, and social work — currently, she’s studying for her Vegan Nutritionist Diploma. Alena enjoys ethical discussions around veganism, walks through nature, and creating new recipes. You can find actionable vegan nutrition and transition guides, whole food plant-based recipes, meal plans, eBooks, and a free online course on the nutriciously website, or follow Alena on Facebook, Instagram, and Pinterest.
Ingredients
To Make the Nachos
- 1 large sweet potato, sliced into rounds
- 1 large white potato, sliced into rounds
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 cup cooked black beans, canned or cooked from scratch
- 1 red bell pepper, diced
- 1 large tomato, diced
- ½ avocado, diced
- ½ cup frozen corn, thawed
- 2 spring onions, diced
- Salt and pepper to taste
To Make the Cilantro and Lime Sour Cream
- 1 small zucchini, peeled and diced
- ¼ cup unsweetened almond milk
- 2 Tablespoons nutritional yeast
- 2 Tablespoons fresh lime juice
- 1 Tablespoon pickled jalapenos
- ¼ cup fresh cilantro, roughly chopped
Directions
- Preheat your oven to 400°F.
- Line a large baking sheet with a piece of parchment paper.
- Toss both types potato rounds with paprika, turmeric, and cumin until well coated.
- Season with a pinch of salt and pepper and arrange on the prepared baking sheet, making sure the potatoes are not too crowded.
- Roast until cooked through and crispy around the edges, around 20-25 minutes.
While the potatoes are roasting, prepare the cilantro and lime sour cream:
- Steam or boil zucchini until soft, around 5-10 minutes.
- Drain well and transfer to a blender along with almond milk, nutritional yeast, lime juice, jalapenos, and cilantro.
- Blend until completely smooth and creamy.
- Season with a fat pinch of salt and pepper.
- Store in the fridge to chill.
To Serve
- Once potatoes are done, spread them out on a large plate.
- Start layering potato nachos with black beans, red pepper, tomato, avocado, corn, and spring onions.
- Drizzle the cilantro and lime sour cream on top — and devour!
Enjoy!
Recipe Note
Here’s proof that following a whole food plant-based vegan diet is a lot less boring than some may think! With a little bit of creativity, you can make delicious comfort food with a few easy tweaks. These easy and tasty low-fat nachos are the perfect example of a filling, scrumptious meal that you can load on your plate and not put on any unwanted pounds. We love serving this colorful dish to our guests during picnics or garden parties or while gathering to watch a great movie at home.
