POTATO NACHOS

Updated at: Thu, 17 Aug 2023 06:37:10 GMT

Step 1

Preheat your oven to 220C.

Step 2

Wash the potatoes well. If possible, keep the skin as there are a lot of nutrients inside. Chop them into wedges and toss with 1.5 tbsp of olive oil, garlic powder and some salt.

Step 3

Place in the oven for 20 minutes, then stir them, and put them back in the oven for another 20 minutes but reduce the heat to 200C.

Step 4

In the meantime, wash the coriander, baby tomato and capsicum. Dice the coriander separating roughly the stalks and leaves. Chop the tomatoes in half. Dice the red onion as finely as possible. Chop the capsicum to a similar size as black beans. Chop the avocado.

Step 5

Drain and rinse the black beans.

Step 6

To a pan on medium heat add 0.5 tbsp of olive oil, the black beans, corn, red capsicum, coriander stalk, Mexican spice mix and a pinch of salt. Let it cook for 5 minutes and squeeze the juice of half a lime.

Step 7

Add the baked potatoes to a bowl and cover with the beans and veggies mix to assemble. Layer a good amount of cashew queso and add all of your toppings. We are using avocado, red onion, tomatoes, pickled jalapeños, coriander and fresh lime.

Step 8

Enjoy!

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