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To make these tasty vegan loaded nacho fries, you need: - 4 large russet potatoes, cut into fries - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup canned black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup dairy-free cheese shreds (optional) - 1/4 cup fresh cilantro, chopped - 1/4 cup vegan sour cream (optional) - 2 tablespoons sliced jalapeños (optional, for a spicy kick) Each ingredient plays a key role. The russet potatoes give the fries their structure. Olive oil helps them crisp up in the oven. Garlic powder and smoked paprika add depth to the flavor. Black beans and corn provide protein and texture. Cherry tomatoes and avocado add freshness, while dairy-free cheese gives that cheesy feel. You can customize your nacho fries with various toppings. Feel free to add: - Extra diced avocado for creaminess - More fresh cilantro for a pop of color - Vegan sour cream for extra richness - Sliced jalapeños for heat - A squeeze of lime juice for brightness These toppings enhance the dish and let you express your taste. For extra flavor, consider these seasonings: - Cumin for warmth - Chili powder for heat - Onion powder for sweetness Experiment with these seasonings to find your perfect flavor balance. Each adds a unique twist to your vegan loaded nacho fries. Start by preheating your oven to 425°F (220°C). This hot oven helps to make the fries crispy and golden. Take 4 large russet potatoes and cut them into fry shapes. Place them in a large bowl. Drizzle 1 tablespoon of olive oil over the fries. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Toss everything together. Make sure each fry is coated with the mix. This seasoning gives great flavor. Spread the seasoned fries on a baking sheet lined with parchment paper. Ensure they are in a single layer for even cooking. Bake in the oven for 25-30 minutes. Flip the fries halfway through for a nice golden color. While the fries bake, mix your toppings. In a bowl, combine 1 cup of drained black beans, 1 cup of corn, and 1 cup of halved cherry tomatoes. If you like spice, add 2 tablespoons of sliced jalapeños. Stir gently and set the mixture aside. This adds color and crunch. When the fries are done, take them out of the oven. If you want extra creaminess, sprinkle 1/2 cup of dairy-free cheese shreds on top of the hot fries. Return the baking sheet to the oven for 5 minutes. The cheese will melt, making it ooey-gooey. Get a large serving platter. Pile the crispy fries high. Spoon the black bean and corn mix over the fries. Make sure each fry gets some toppings. Next, add fresh diced avocado and a sprinkle of chopped cilantro. If you want, add dollops of vegan sour cream on top. This makes the dish look vibrant and delicious! To make your fries crispy, follow a few simple steps. First, cut your russet potatoes into even strips. This will help them cook evenly. Next, soak the cut fries in cold water for about 30 minutes. This removes excess starch, giving you that perfect crisp. After soaking, dry them well with a towel. Toss the fries with olive oil and seasonings to coat. Spread them in a single layer on a baking sheet. Bake at 425°F (220°C) for 25-30 minutes. Flip them halfway through for even browning. If you don’t have some ingredients, don't worry! You can swap out the black beans for pinto beans or lentils. Use frozen corn instead of fresh if you’re in a hurry. Cherry tomatoes can be replaced with diced bell peppers for a different taste. For the cheese, try cashew cheese or nutritional yeast for a cheesy flavor without dairy. You can even use sweet potatoes for a sweeter twist on your fries. When you are ready to serve, pile your loaded nacho fries high on a large platter. This makes for a great centerpiece. Add extra toppings like diced jalapeños or a squeeze of lime for a zesty kick. Offer vegan sour cream on the side for dipping. You can also add a fresh salad or guacamole for a balanced meal. This dish is perfect for movie nights or casual gatherings with friends. {{image_4}} You can easily add more heat to your nacho fries. Start by adding more jalapeños. You can also use spicy black beans or a zesty hot sauce. For an extra kick, mix in some diced green chilies or sprinkle crushed red pepper flakes on top. The heat pairs well with the creamy avocado and cool vegan sour cream. If you love cheese, go for extra dairy-free cheese shreds. You can try different types, like pepper jack or cheddar. Just sprinkle the cheese on top of the hot fries. Then, pop it back in the oven for a few minutes until it melts. This gives your nachos a gooey, cheesy goodness that everyone loves. You can change your nacho fries with the seasons. In summer, use fresh corn and ripe tomatoes. In fall, add roasted pumpkin or butternut squash for a sweet twist. Winter brings hearty toppings like sautéed kale or roasted Brussels sprouts. Each season offers new flavors that keep your nacho fries exciting and tasty. To keep your vegan loaded nacho fries fresh, store them in an airtight container. Let the fries cool completely before sealing them. This step prevents condensation that can make them soggy. You can store them in the fridge for up to three days. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Spread the fries on a baking sheet. Reheat them for about 10 to 15 minutes. This method helps regain their crispiness. If you have toppings, like beans or cheese, consider adding them in the last few minutes to warm through without overcooking. If you want to store your nacho fries for a longer time, freezing is a great option. First, let the fries cool completely. Spread them in a single layer on a baking sheet and freeze for about one hour. Once frozen, transfer the fries to a freezer-safe bag or container. They can last up to one month in the freezer. When ready to eat, reheat directly from frozen, adding a few extra minutes to the cooking time. Yes, you can prepare the fries ahead of time. Cut the potatoes and toss them with oil and spices. Store them in the fridge for up to 24 hours. When you're ready, bake them straight from the fridge for a quick meal. You can use mashed avocado or a cashew cream instead of dairy-free cheese. Nutritional yeast also adds a cheesy flavor without the dairy. Try these options to keep your nacho fries tasty and creamy. Yes, these nacho fries are gluten-free. Potatoes are naturally gluten-free, and the other ingredients are also gluten-free. Always check the labels on canned goods to ensure there are no hidden gluten sources. To give your fries a spicy kick, add sliced jalapeños on top. You can also mix some cayenne pepper into the seasoning blend. For extra heat, toss in some hot sauce before serving. Enjoy the spicy flavor! Vegan loaded nacho fries are simple to make and delicious to eat. We covered the main ingredients, toppings, and seasonings you can use. I shared step-by-step instructions for preparing and baking your fries, plus tasty tips for serving and variations. Store your leftovers properly and enjoy them later. Remember, making these nacho fries allows for creative freedom in the kitchen. Experiment with flavors, and have fun! Enjoy your delicious creation.

Vegan Loaded Nacho Fries

Indulge in these Vegan Loaded Nacho Fries, an exciting twist on a classic favorite! Crispy fries topped with black beans, corn, fresh tomatoes, and creamy avocado create a mouthwatering dish everyone will love. Perfect for game day or a fun family dinner, this recipe is quick and easy to whip up. Click through to explore how to make this deliciously satisfying meal that’s sure to impress your taste buds!
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Ingredients
  

4 large russet potatoes, cut into fries

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup canned black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup dairy-free cheese shreds (optional)

1/4 cup fresh cilantro, chopped

1/4 cup vegan sour cream (optional)

2 tablespoons sliced jalapeños (optional, for a spicy kick)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for perfect fries.

    Prepare the Fries: In a large mixing bowl, toss the cut fries with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure each fry is evenly coated with the seasoning blend.

      Bake the Fries: Spread the seasoned fries evenly on a baking sheet lined with parchment paper, making sure they are in a single layer. Bake in the preheated oven for about 25-30 minutes, flipping them halfway through to achieve an even golden-brown crispness.

        Mix the Toppings: While the fries bake, prepare the topping mixture. In a separate bowl, gently combine the black beans, corn, cherry tomatoes, and jalapeños (if using). Stir everything together and set aside.

          Melt the Cheese: Once the fries are crisp and golden, remove them from the oven. If you're using dairy-free cheese shreds, sprinkle them evenly over the hot fries. Return the baking sheet to the oven for an additional 5 minutes, or until the cheese has melted beautifully.

            Assemble the Loaded Nachos: On a large serving platter, pile the loaded fries high. Generously spoon the black bean and corn mixture over the top, ensuring every fry gets some love!

              Top It Off: Finish off your dish with fresh diced avocado, a sprinkle of chopped cilantro, and optional dollops of vegan sour cream for creaminess.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: For an eye-catching display, serve the nacho fries in a colorful large bowl, adorned with extra cilantro and sliced jalapeños for added vibrancy. Include a small bowl of additional vegan sour cream on the side for drizzling or dipping, making it perfect for sharing!