+GF +SF
I love all things NACHO, and some nights call for crazy, craving-filled dishes—like this one. I wanted fries and nachos, and couldn’t decide, so I settled on BOTH! It was so, so worth it, friends. Who needs Taco Tuesday when you can have different types of nachos at every meal? —AS
SERVES 2 TO 4
FRENCH FRIES
3 medium russet potatoes, cut into french fries or about 3 cups (450 g) of your fave frozen french fries
1 tbsp (14 g) coconut oil (only if making your own fries)
Salt, to taste
EVERYTHING ELSE
1 (15-oz [425-g]) can black beans, rinsed and drained
1–2 cups (120–240 g) vegan queso cheese (here), homemade or store-bought, warmed
½ cup (75 g) finely chopped red onion
½ cup (90 g) sliced black olives
¼ cup (10 g) chopped fresh cilantro
Guacamole, for serving
Lime wedges, for serving
FOR THE FRENCH FRIES
Preheat the oven to 400°F (204°C). If you’re making fries from scratch, wash your potatoes well and slice into fries about ¼ inch (6 mm) thick. Coat a baking sheet in the coconut oil, then spread your potatoes or frozen fries onto a baking sheet. Bake until golden and crispy, about 30 minutes, flipping halfway through. Season with salt. Set aside.
FOR EVERYTHING ELSE
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper (or aluminum foil). Set it aside.
Spread the french fries evenly over the baking sheet and scatter the drained black beans and queso cheese over the top. Place the baking sheet in the oven for 10 minutes, and heat the fries, beans and cheese together.
Once finished, remove the pan, move the fries to a serving plate and cover them with the red onion, black olives, cilantro, guacamole and limes. Enjoy immediately!