Vegan Loaded Nacho Fries

$- 4 large russet potatoes, cut into fries - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste To make these fries, start with russet potatoes. They become crispy when baked. You need four large ones. Cut them into fry shapes, so they are even. Next, add olive oil and a mix of spices. Garlic powder gives a rich taste. Smoked paprika adds a nice depth. Use salt and pepper to enhance the flavor. - 1 cup black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup dairy-free cheese shreds (optional) - 1/4 cup fresh cilantro, chopped - 1/4 cup vegan sour cream (optional) Now, let’s talk toppings. Black beans and corn bring great texture. They also add protein and fiber. Halved cherry tomatoes add sweetness and color. Diced avocado gives a creamy touch. If you like cheese, sprinkle some dairy-free shreds on top. Fresh cilantro adds a burst of flavor. Lastly, vegan sour cream can be drizzled on top for creaminess. - 2 tablespoons jalapeños, sliced (optional for heat) - Other vegetables or proteins to customize Want a spicy kick? Add sliced jalapeños. They brighten each bite. You can also mix in other veggies or proteins. Think bell peppers or lentils. These options let you make this dish your own. First, preheat your oven to 425°F (220°C). This helps the fries cook evenly. Next, take four large russet potatoes and cut them into fries. Place them in a large bowl. Drizzle one tablespoon of olive oil over the fries. Then, add one teaspoon of garlic powder, one teaspoon of smoked paprika, and a pinch of salt and pepper. Toss everything together until the fries are well coated with oil and spices. Spread the coated fries evenly on a baking sheet lined with parchment paper. Bake them for about 25 to 30 minutes. Halfway through, flip the fries to ensure they crisp up nicely. You want them to be golden and crunchy. Keep an eye on them, so they don’t burn. While the fries bake, prepare your toppings. In a separate bowl, mix one cup of black beans, one cup of corn, and one cup of halved cherry tomatoes. If you like some heat, add two tablespoons of sliced jalapeños. After the fries are done, take them out of the oven. If you choose, sprinkle half a cup of dairy-free cheese shreds on top. Put the fries back in the oven for five more minutes to melt the cheese. Once the cheese is melted, layer the black bean and corn mixture on top of the fries. Finish with diced avocado, fresh cilantro, and dollops of vegan sour cream if you like. Enjoy your vibrant, loaded nacho fries! To get crispy fries, start with the right potatoes. I love using russet potatoes. They have the perfect starch content. Cut them into even-sized pieces. This helps them cook evenly. Toss the fries with olive oil and spices in a bowl. Make sure every fry is coated. This is key for crispiness. Place the fries on a baking sheet lined with parchment paper. Spread them out, so they don’t touch. This helps them crisp up. Bake them at 425°F (220°C) for 25-30 minutes. Flip them halfway through. This ensures all sides get golden brown. Want to kick up the flavor? Try adding more spices. Cumin or chili powder can add depth. You can also mix in some smoked salt for a unique twist. For toppings, the sky is the limit! Black beans and corn are great, but think beyond that. Try adding diced bell peppers or olives for more color and taste. You can even use roasted garlic for an extra punch. Want some heat? Add fresh or pickled jalapeños. When it comes to serving, presentation matters. Serve your nacho fries in a large bowl. This makes it easy to share. Top them with fresh cilantro and extra jalapeños for color. A small bowl of vegan sour cream on the side is perfect. It adds creaminess and tang. You can also serve it with some lime wedges. A squeeze of lime brightens every bite. Enjoy your loaded nacho fries with friends or family! {{image_2}} To make your nacho fries spicy, try different jalapeño types. You can use fresh, pickled, or smoked jalapeños. Each variety brings a unique heat level and flavor. I love using fresh jalapeños for a crisp bite. If you want more heat, add more slices. For a smoky taste, try using chipotle peppers in adobo. They pack a punch and add depth to the dish. A great way to customize your nacho fries is with cheese. Many dairy-free cheese options exist today! You can find shreds, slices, or even creamy spreads. My go-to is a blend of mozzarella and cheddar shreds. They melt well and taste amazing. If you want a cheesy dip, try cashew cheese or nutritional yeast mixed with almond milk. This adds a rich, cheesy flavor without dairy. Boost your nacho fries with plant-based proteins. Lentils and tofu work great here. Cooked lentils add texture and fiber. They blend well with the beans and corn. For tofu lovers, try marinating and baking it first. Then crumble it over the fries for added flavor. You can also use chickpeas or tempeh for a hearty bite. This way, your nacho fries become a filling meal. To keep your nacho fries fresh, use airtight containers. This stops air from making them soggy. You can also place a paper towel inside the container. This absorbs moisture and keeps fries crisp. Store them in the fridge for up to three days. If you need more time, consider freezing them. When reheating, aim to restore that crispy texture. I suggest using the oven or an air fryer. Preheat the oven to 400°F (200°C). Spread the fries on a baking sheet. Heat them for about 10 minutes. If using an air fryer, set it to 375°F (190°C) and cook for 5-7 minutes. Avoid the microwave, as it makes fries soft. To freeze, cool the nacho fries completely first. Place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer them to a freezer-safe container. They can last for up to three months. To defrost, place them in the fridge overnight before reheating. Yes, you can! If you want a change from russet potatoes, try using sweet potatoes. They add a nice sweetness and color. Yukon gold potatoes also work well. They have a buttery taste and a golden hue. Just cut them into fries and follow the same steps in the recipe. This recipe is naturally gluten-free! All the ingredients are safe for those avoiding gluten. Just check the labels on any packaged items, like the vegan sour cream and dairy-free cheese. Some brands may have gluten. If you are unsure, look for certified gluten-free options to be safe. You can prep the fries in advance! Cut the potatoes and coat them with olive oil and spices. Store them in the fridge for up to 24 hours. When you're ready to bake, just spread them on a baking sheet and follow the cooking steps. For toppings, you can also prepare the black bean mixture ahead. Just mix them up and store them in the fridge. This way, you can enjoy your nacho fries quickly! These vegan loaded nacho fries combine simplicity and taste. You start with crispy baked fries, seasoned just right. Then, you layer on vibrant toppings like black beans, corn, and avocado. For the adventurous, add jalapeños or more cheese. Remember, perfecting your fries takes practice, but the results are worth it. Store leftovers properly, and they can delight you again! With these tips and ideas, you can enjoy a tasty, customizable snack anytime. So grab your ingredients and start creating your own delicious version of nacho fries!$

Indulge in these delicious Vegan Loaded Nacho Fries that are perfect for a snack or party treat! Made with crispy homemade fries and topped with black beans, corn, avocado, and optional dairy-free cheese, this recipe is bursting with flavor. In just 45 minutes, you can create a stunning dish that will wow your guests.

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Ingredients

4 large russet potatoes, cut into fries

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup dairy-free cheese shreds (optional)

1/4 cup fresh cilantro, chopped

1/4 cup vegan sour cream (optional)

2 tablespoons jalapeños, sliced (optional for heat)

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, toss the cut fries with olive oil, garlic powder, smoked paprika, salt, and pepper until well coated.

Spread the fries evenly on a baking sheet lined with parchment paper. Bake in the oven for 25-30 minutes, flipping halfway through, until crispy and golden brown.

While the fries are baking, prepare the toppings in a separate bowl by combining the black beans, corn, cherry tomatoes, and jalapeños (if using). Mix gently and set aside.

Once the fries are done, remove them from the oven and sprinkle the dairy-free cheese shreds on top (if using). Return to the oven for an additional 5 minutes or until the cheese is melted.

To assemble, place the loaded fries on a platter, generously adding your black bean and corn mixture on top.

Finish with diced avocado, fresh cilantro, and dollops of vegan sour cream, if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the nacho fries in a large bowl, garnished with extra cilantro and sliced jalapeños for a vibrant look. Add a small bowl of extra vegan sour cream on the side for drizzling or dipping!