Loaded Chipotle Potato Nachos
These vegan potato nachos are the ultimate comfort food! Thinly sliced russet and sweet potatoes are roasted until golden, then topped with seasoned black beans, fresh avocado salsa, smoky chipotle crema, and green onions. Perfect for game day, parties, or even a fun dinner—this fully plant-based nacho platter is hearty, colorful, and guaranteed to please a crowd.
Equipment
- High Speed Blender preferred
- Food processor for perfectly slicing potatoes
Ingredients
Chipotle Crema
- 1 cup cashews soaked
- 1 cup water
- 2 chipotle peppers in adobo sauce use 1 for less heat, or more for more
- 1 ½ tbsp lime juice
- 1 tsp each: smoked paprika, garlic powder, onion powder, salt
Base
- 2 russet potatoes thinly sliced
- 1 sweet potato thinly sliced
- 2 tbsp olive oil extra virgin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp celery seed
- 1x 15oz can black beans
- red peppers finely diced (optional)
- ½ tsp chili powder
- ½ tsp cumin
Avocado Salsa
- 2 avocados chopped
- ½ cup cherry tomatoes halved or quartered
- 2 tbsp lime juice
- 1 tsp lime zest
- salt to taste
Toppings
- green onions chopped
- shredded vegan cheese optional
Instructions
- Preheat oven to 450℉.
Make the Chipotle Crema
- Blend all Chipotle Crema ingredients in a high speed blender until smooth.
Make the Avocado Salsa
- Add all Avocado Salsa ingredients to a medium bowl and mix well. Salt to taste. I usually just add a pinch.
Make the Base
- In a large mixing bowl, toss the sliced potatoes and sweet potatoes with the oil and all the Base spices EXCEPT for the cumin and chili. Line on a baking sheet, ensuring not to stack pieces. Cook for 12 minutes in the oven and then carefully remove the baking sheet from oven, flip the potatoes and return to continue cooking them another 10-15 minutes, checking frequently at the end to ensure they don't get overdone. They should be golden and just slightly crispy when done. While the potatoes are cooking, prepare the black beans (below).
- Heat a skillet over medium heat. Once ready, add in the red peppers, chili powder, cumin and a pinch of salt (if desired). Cook for about 4 minutes, stirring frequently.
- Add in drained black beans and 1/3 cup of water. Continue cooking for about another 5 minutes, until the liquid is absorbed.
Assemble the Nachos
- Layer the potatoes onto a serving plate. Spread the black beans on top and then add the avocado salsa. Top with a drizzle of the chipotle crema over top and garnish with green onions. Enjoy warm.
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