Loaded Veggie Nacho Fries

$- 4 large russet potatoes - 2 tablespoons extra virgin olive oil - Seasoning: smoked paprika, garlic powder, onion powder, sea salt, and black pepper - Toppings: canned black beans, corn kernels, cherry tomatoes, shredded cheese, avocado, sour cream, cilantro, jalapeño To make Loaded Veggie Nacho Fries, you start with fresh russet potatoes. These potatoes are perfect for frying. They are starchy and become crispy. You need about four large ones. Cut them into thick fries for that ideal texture. Next, we add olive oil for flavor and crispness. You will need two tablespoons. Use extra virgin olive oil for the best taste. For seasoning, you will mix in smoked paprika, garlic powder, onion powder, sea salt, and fresh black pepper. Each brings its own flavor. It is key to season the fries well. This enhances the taste of the dish. Now for the toppings! You will use canned black beans, corn kernels, and halved cherry tomatoes. These add color and nutrition. You will also add shredded cheese, diced avocado, and some sour cream. Finish with fresh cilantro and thinly sliced jalapeño for a kick of heat. Gather these ingredients before you start. It makes the cooking process easier. Now, you are ready to create a tasty treat that everyone will love! {{ingredient_image_2}} Preheating your oven is key for crispy fries. Set it to 425°F (220°C). A hot oven helps cook the fries evenly. This step ensures they turn golden and crunchy. In a large bowl, add your thick-cut russet potatoes. Pour in 2 tablespoons of extra virgin olive oil. Sprinkle in 1 teaspoon each of smoked paprika, garlic powder, and onion powder. Add sea salt and cracked black pepper to taste. Toss everything well until the fries are coated with the oil and spices. This adds flavor and helps them crisp up nicely. Spread the seasoned fries on a baking sheet lined with parchment paper. Make sure they are in a single layer. This helps them cook evenly. Bake for 25-30 minutes. Flip the fries halfway through cooking. Look for a golden-brown color. They should feel crunchy when done. While the fries bake, prepare your toppings. In a medium bowl, mix 1 cup of rinsed black beans, 1 cup of corn kernels, and 1 cup of halved cherry tomatoes. Add 1 diced avocado. Gently toss the mix together. Be careful not to mash the avocado. This mixture gives great flavor and texture. When your fries are crispy, take them out of the oven. Immediately sprinkle 1 cup of shredded cheese over the hot fries. Return the baking sheet to the oven for 5-7 minutes. Wait until the cheese melts and bubbles. Once melted, remove the fries again. Top them with the black bean mixture. Add dollops of sour cream and sprinkle chopped cilantro on top. If you like heat, add sliced jalapeños. Serve hot and enjoy your tasty Loaded Veggie Nacho Fries! To avoid soggy fries, start with dry potatoes. After cutting the potatoes, pat them with a paper towel. This step helps remove excess moisture. Toss the fries in olive oil and seasonings. Use just enough oil to coat them evenly. Spread the fries in a single layer on the baking sheet. This ensures hot air can reach every fry. Flip them halfway through baking for even crispiness. Look for a golden-brown color. This means they are done! When choosing cheese, sharp cheddar gives a great flavor. It melts well and adds richness. If you prefer a vegan option, try a plant-based cheese. Many vegan cheeses melt nicely and taste good. They can add creaminess without dairy. Experiment with both to find your favorite! For a beautiful presentation, use a large platter. Layer the fries and toppings for a colorful look. Add a sprinkle of cilantro for freshness. Lime wedges can brighten the dish. This not only looks nice but also adds flavor. Serve the nacho fries hot for the best taste. Let everyone dig in while they are fresh and melty! Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for fries due to their high starch content, resulting in a crispy exterior and fluffy interior. Ensure Even Cooking: Spread the fries out in a single layer without overcrowding the baking sheet to allow for maximum air circulation and crispiness. Customize Your Toppings: Feel free to mix and match toppings like olives, green onions, or different types of cheese to suit your taste preferences. Make It Extra Flavorful: Add a squeeze of fresh lime juice over the assembled nacho fries for a zesty kick that enhances all the flavors. {{image_4}} You can make these nacho fries even better with more veggies. Consider adding bell peppers, onions, or zucchini. These veggies add color and taste. You can roast them on the side or mix them in with the black beans. Try using spinach or kale for a healthy twist. Always chop the veggies small so they blend well with the fries. If you need gluten-free nacho fries, it's easy to adjust. Start with gluten-free fries or use fresh potatoes. Always check your seasoning labels to ensure they are gluten-free. Most canned beans and corn are safe. For cheese, choose brands that label themselves as gluten-free. This way, everyone can enjoy a tasty dish without worry. Want to make your fries spicy? Jalapeños are a great choice, but there are more options. Try adding diced serrano peppers for a kick. You can also sprinkle some cayenne pepper or chili powder on the fries before baking. For a smoky flavor, use chipotle peppers in adobo sauce. Mix these into the bean mixture for extra heat. Adjust the spice level to match your taste! To keep your loaded veggie nacho fries fresh, store them properly. First, let the fries cool down to room temperature. This helps prevent sogginess. Next, place the fries in an airtight container. You can separate the toppings if you want to keep them fresh. The fries will stay good in the fridge for up to three days. If you want to save them longer, consider freezing the fries. Just make sure to wrap them tightly in plastic wrap and then put them in a freezer-safe bag. They can last for up to three months in the freezer. To reheat your nacho fries, avoid the microwave if you can. Microwaving makes fries soggy. Instead, use the oven or an air fryer. Preheat your oven to 400°F (200°C). Spread the fries on a baking sheet. Heat for about 10-15 minutes, or until hot and crispy again. If you're using an air fryer, set it to 350°F (175°C) and cook for 5-7 minutes. If you stored the toppings separately, add them back on after reheating. This way, you keep the crunch and flavor just right! Yes, you can use frozen fries. They save time and are easy to prepare. Frozen fries often come pre-seasoned. This can add a nice flavor. However, check the label for additives. Baking time may vary. Keep an eye on them to avoid burning. To make it vegan, swap the cheese for a plant-based cheese. Many brands offer tasty vegan cheese. For sour cream, use a plant-based alternative made from cashews or soy. Both options work well and still taste great. You won’t miss the dairy! These nacho fries pair well with fresh salsa or guacamole. A simple green salad can balance the meal. You might also enjoy them with a side of spicy black bean soup. These options add flavor and make your meal complete. Loaded Veggie Nacho Fries are a fun dish that combines flavors and textures. You start with crispy, seasoned fries and add tasty toppings like black beans and cheese. Remember to preheat the oven for crispness and mix veggies for extra flavor. Think about your toppings and variations for more excitement. Try different cheeses or add some heat with spices. Store leftovers properly to keep them fresh. These nacho fries are perfect for sharing and enjoying anytime!$

Loaded Veggie Nacho Fries

Crispy fries topped with a delicious mix of black beans, corn, tomatoes, avocado, and melted cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 large russet potatoes, cut into thick fries
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
to taste sea salt and freshly cracked black pepper
1 cup canned black beans, thoroughly rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1 cup shredded cheese (your choice of sharp cheddar or vegan cheese)
1 ripe avocado, diced
1/2 cup sour cream or a plant-based alternative
1/4 cup fresh cilantro, finely chopped
1 fresh jalapeño, thinly sliced (optional for heat)

Instructions

Preheat your oven to 425°F (220°C) to ensure it's hot enough for the fries.
In a large mixing bowl, combine the cut fries with olive oil, smoked paprika, garlic powder, onion powder, sea salt, and freshly cracked black pepper. Toss everything together until every fry is well-coated in the seasoning blend.
Arrange the seasoned fries in a single layer on a baking sheet lined with parchment paper for easy cleanup. Bake in the preheated oven for 25-30 minutes, flipping them halfway through to ensure even crispiness. Look for a golden-brown color and a crunchy texture.
While the fries are baking, prepare the veggie nacho toppings. In a medium bowl, mix the rinsed black beans, corn kernels, halved cherry tomatoes, and diced avocado. Gently toss to combine, being careful not to mash the avocado.
When the fries have achieved a crispy finish, remove them from the oven and immediately sprinkle the shredded cheese evenly over the hot fries. Return the baking sheet to the oven for an additional 5-7 minutes, or until the cheese has melted and is bubbling.
Once the cheese is melted, take the fries out of the oven and generously top them with the prepared black bean mixture. Add dollops of sour cream and finish with a sprinkle of chopped cilantro. If you enjoy some heat, add the sliced jalapeños on top as well.
Serve the loaded veggie nacho fries piping hot and allow everyone to dig in while the fries are fresh and melty!

Notes

For a delightful presentation, serve the nacho fries on a large platter, garnishing with additional cilantro and lime wedges for a splash of color and zest.

Keyword fries, nachos, vegan, vegetarian