The Most Amazing Potato Nachos
Recipe type: Appetizer; Entree
Cuisine: Tex-Mex
  • For the Potatoes
  • 5 large russet potatoes
  • 2 Tbs. vegetable oil
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • ½ tsp. black pepper
  • Kosher salt to taste
  • For the queso sauce
  • 2 Tbs. vegan butter
  • 2 Tbs. flour
  • 2 cups non-dairy milk
  • 1 ½ cups vegan cheese
  • 1 Tbs. Dijon mustard
  • 1-4 oz. can green chiles
  • 1-15 oz. can diced tomatoes
  • 2 tsp. hot sauce
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • Kosher salt to taste
  • For the Seitan Picadillo
  • 1 Tbs. vegetable oil
  • 1 package Sweet Earth Foods Ground Seitan
  • 1-4 oz. can green chiles
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. garlic powder
  • 1 tsp. chile powder
  • For the beans
  • 1 Tbs. vegetable oil
  • ½ red onion, diced
  • 2-15 oz. cans red kidney beans, rinsed and drained
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • ½ tsp. black pepper
  • Kosher salt to taste
  • For the nachos
  • 1 avocado, pitted and chopped
  • 1 cup black olives, sliced
  • 10 grape tomatoes, halved
  • Vegan sour cream
  1. To make the potatoes:
  2. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper. Cut the potatoes into wedges or fries. Toss with the oil and spices. Arrange the potatoes on the baking sheet in a single layer. Bake for 20 minutes. Flip the potatoes and rotate the pan. Bake for another 20 minutes or until fries are browned and crisp. Remove from the oven and set aside.
  3. For the queso cheese sauce: In a small saucepan, melt the vegan butter over medium-high heat. Whisk in the flour and let cook for one minute. Slowly whisk in the milk and let cook for a few minutes until the sauce begins to thicken. Add the cheese and whisk until it melts into the sauce. Add the mustard, chiles and tomatoes and mix well. Season with hot sauce and spices. Reduce the heat to low and cover the pot. Keep warm until ready to use.
  4. For the seitan picadillo:
  5. Heat the oil in a skillet over medium-high heat. Add the ground seitan and cook until browned, about 3 minutes. Add in the chiles and seasoning. Cook until browned and warm. Transfer to a bowl and set aside.
  6. For the beans:
  7. In the same skillet, heat more oil. Add the onion and saute until softened, about 3 minutes. Add the beans and the seasoning. Cook until warmed through. Transfer to a bowl and set aside.
  8. To assemble the nachos:
  9. Arrange half the nachos on a platter. Top with half the picadillo and beans. Ladle some queso over it. Top with another layer of fries, picadillo and beans. Top with more queso cheese sauce. Top with avocado, olives, tomatoes and garnish with sour cream.
Recipe by The "V" Word at