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Red Potato Nacho Bowl

There are 7 PLANTS in this nacho recipe!  Guilt free goodness that cancer hates! Don't forget it is one skillet and only take 30 minutes!  

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 3 tbsp avocado oil or olive oil
  • 1 tsp each ground cumin, ground sage, and chili powder
  • 1/4 tsp cayenne pepper
  • 8 medium red potatoes, diced or wedged
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 cup black beans, drained and rinsed
  • 1 cup mild salsa
  • 1 cup vegan cheese or raw cheddar
  • 1/4 cup frech cilantro
  • 6 cups fresh spinach

Instructions

  1. Heat a large skillet over medium high heat.  Add oil and lower heat. Add potatoes. Cook covered for 10 - 15 minutes. Stirring occationaly so they do not stick.

  2. Add cumin, sage chili powder, and cayenne. Stir to coat potatoes. 

  3. Add onions and peppers, stir.  Cover and continue to cook until potatoes are crispy and brown and onion and peppers have softened a bit.  

  4. Add beans and salsa, stir.  Cook another 3 minutes.  

  5. At end of cooking top with cheese and let it melt into the dish, do not stir. Once melted it is ready to serve. 

  6. Use a flat spatula to serve each portion over a bed of spinach topped with cilantro.

Recipe Notes

For a non-vegan option, you could serve this topped with a fried pasture raised egg!