Ki’s Potato Nachos

View IngredientsView Instructions 

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Servings:

4

Prep Time:

15 mins

Cook Time:

30 mins

Mealtime:

Dinner/Lunch

Ingredients

Taco Meat

olive oil spray
1 cup chopped walnuts (optional)
1 to 1-½ cup cremini mushrooms diced
1 tsp tamari
1 tsp oregano
1 tsp cumin
1 tsp coriander
¼ tsp garlic powder
pinch of smoked paprika
½ tsp balsamic glaze
1 tsp of your favorite taco spice mix
½ can black beans drained and rinsed
4 medium potatoes
1 avocado peeled and mashed
juice of 1 lime
1 lime cut in to wedges
salt & black pepper

Salsa

2 cups kale leaf finely chopped
1 cup shredded iceberg lettuce
1 cup organic frozen corn warmed to room temp
½ cup diced green pepper
¼ cup chopped scallions
3 medium sized tomatoes deseeded and diced
2 tbsp diced shallots (optional)
¼ cup chopped cilantro
⅓ cup white wine vinegar
2 tbsp maple syrup
1 tsp ground cumin
1 tsp oregano
1 tsp of your favorite taco spice mix
salt & pepper to taste

Step by Step Instructions

For the Potatoes

Wash and cut the potatoes in half widthwise. Do not peel. In a pot filled with salted water, boil until the potatoes are fork tender but not mushy. Once cooked, drain and set aside to cool. When cool enough to touch, cut potatoes into 1/4" rounds and place on a baking sheet lined with parchment paper. Sprinkle with salt and pepper and spray with olive oil spray. Bake at 450F until crispy.

For the Taco Meat

Spray a frying pan with olive oil spray and heat the pan to medium. Add the mushrooms and cook stirring occasionally until they begin to brown and soften, approx 5 minutes. Stir in the walnuts and cook for another 2 minutes. Stir in tamari, cumin, coriander, garlic, oregano and paprika. Add the balsamic glaze and stir. Turn off the heat and add the beans and all other remaining ingredients. Taste and adjust the seasoning to taste, then set aside.

For the Salsa

Mix all ingredients into a bowl and allow to sit while other components of the dish are being prepared.

For the Avocado

Peel and mash avocado with a fork, season with salt, black pepper and juice of 1 lime. Mix well then set aside.

For the Assembly

To assemble the nachos, use a large platter and arrange half the crispy potatoes overlapping some of them. Top with 3/4 of the mushroom meat and salsa ingredients. Add another layer of potatoes and repeat the layering. Add the avocado, scallions and cilantro. Top with a squeeze of lime juice and lime slices