Nacho Potatoes

I could seriously eat 12 plates of these.  There's nothing particularly challenging or fancy about it, sometimes you just crave some comfort food.  What's not comforting about potatoes?  Mexican potatoes at that!  This dish is highly adaptable and can either be served as a main dish with maybe a bowl of soup, or as a side to nearly any meal.  As long as you don't use spicy chili powder (like I did!), it's sure to be a crowd pleaser, even for the little ones at your table.

Nacho Potatoes

from Keepin' It Kind

{Printable recipe!}

For the potatoes:

 3-4 heaping cups Yukon potatoes, sliced into 1/4-1/2-inch slices

 olive oil spray

 1/2 teaspoon cumin

 1/4 teaspoon smoked paprika

 salt and pepper to taste

 For the bean mixture:

 1 tablespoon vegetable broth

 1 tablespoon Bragg Liquid Aminos

 1 15oz. can black beans, rinsed and drained

 1 cup corn kernels (I used frozen and thawed)

 1/2 red bell pepper, chopped

 2 cloves garlic, minced

 1 teaspoon liquid smoke

 1 teaspoon cumin

 1/2 teaspoon smoked paprika

 1/2 teaspoon ancho chili powder

 juice of 1/2 a lime

 2 tablespoons fresh cilantro, roughly chopped (optional)

 salt and pepper to taste

 For the Nachos:

 1 cup shredded cheddar (vegan or not)

 1 tomato, chopped

 guacamole (use your recipe of choice, or store-bought)

Preheat the oven to 450. Line a baking sheet with parchment paper. Spread out your potato chunks and lightly spray with olive oil (or drizzle about 1      teaspoon of oil over them). Add spices and salt and pepper to taste. Toss to fully coat each piece. Roast in the oven for 20 minutes, flipping once.

While your potatoes are in the oven, cook your beans. In a large pan, combine the vegetable broth, Bragg Liquid Aminos, and garlic. Heat the pan over medium heat and add your black beans. Cook the beans in the liquid until the liquid begins to simmer, about two minutes, before adding the corn, the bell pepper, the chilies, the liquid smoke, and the spices. Turn the heat to low and cook the beans, stirring occasionally, until the liquid has cooked away. Squeeze in the lime juice, stir in the cilantro and add salt and pepper to taste. Remove from heat.

To assemble the nachos, portion out the potatoes on 4-6 plates.  Top the potatoes with equal portions of the black bean mixture, followed by the cheese, guacamole, and finally, the tomatoes.  Serve immediately.

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