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To make loaded veggie nacho fries, you will need: - 4 large russet potatoes, cut into fries - 2 tablespoons olive oil - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup shredded cheese (cheddar or vegan cheese) - 1 avocado, diced - 1/2 cup sour cream or plant-based alternative - 1/4 cup fresh cilantro, chopped - 1 jalapeño, sliced (optional) These ingredients create a delicious and colorful dish. The russet potatoes give a hearty base. Olive oil helps them crisp up nicely. The spices add flavor and warmth. Black beans and corn give fiber and texture. Cherry tomatoes and avocado add freshness. Cheese makes everything creamy and rich. You can customize your nacho fries with different toppings. Try adding: - Sliced olives for a briny touch - Chopped green onions for extra crunch - A drizzle of hot sauce for spice These additions can elevate your dish and make it your own. Feel free to mix and match based on your taste. You can also swap the cheese for dairy-free options if needed. Each serving of loaded veggie nacho fries offers: - Calories: Approximately 450 - Protein: 15 grams - Carbohydrates: 60 grams - Fat: 20 grams This dish provides a good balance of nutrients. The black beans and corn add protein and fiber. The avocado contributes healthy fats. Keep in mind, portion sizes can affect calorie counts, so serve wisely. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This step is key for crispy fries. Next, take four large russet potatoes and cut them into thin fries. In a large bowl, toss the fries with two tablespoons of olive oil. Add one teaspoon of paprika, one teaspoon of garlic powder, and one teaspoon of onion powder. Season with salt and pepper to taste. Make sure every fry gets coated well. Spread the fries out in a single layer on a baking sheet lined with parchment paper. Bake them for 25-30 minutes until they are golden and crispy. Flip the fries halfway through to ensure even cooking. While your fries bake, prepare the toppings. In a medium bowl, mix one cup of rinsed black beans, one cup of corn kernels, and one cup of halved cherry tomatoes. Add one diced avocado for creaminess. Toss these ingredients gently to combine. This mix adds flavor and nutrition to the nacho fries. Once your fries are crispy, take them out of the oven. Sprinkle one cup of shredded cheese evenly over the top. Return the fries to the oven for another 5-7 minutes. You want the cheese to melt perfectly. After the cheese melts, remove the fries again. Top them with the black bean mixture you prepared earlier. Add dollops of sour cream or its plant-based alternative. Finally, garnish with chopped cilantro and sliced jalapeños, if desired. Serve your loaded veggie nacho fries hot and enjoy! To make crispy fries, start with fresh russet potatoes. Cut them evenly for even cooking. Soak the fries in cold water for 30 minutes. This helps remove extra starch. After soaking, dry the fries well with a towel. Toss them in olive oil and spices. Spread them out on a baking sheet. Make sure they don’t touch. This allows hot air to circulate. Bake them at 425°F for 25-30 minutes. Flip them halfway to ensure even crispiness. The result? Perfect, golden fries! Homemade fries are always better than store-bought. You control the quality and flavor. Fresh potatoes taste great and are healthier. You can also add your favorite spices. Store-bought fries can be quick but may lack flavor. If you choose them, check for healthy options. Look for fries with few ingredients. Avoid those with extra sodium or preservatives. These loaded nacho fries are great for sharing. Serve them as a fun snack or appetizer. Pair them with fresh salsa for a zesty kick. A side of guacamole adds creaminess. You can also serve them with a cold drink. Try a light beer or sparkling water. For a full meal, serve with a side salad. This balances the richness of the fries. Your friends and family will love digging in! Pro Tips Cut Evenly: Make sure to cut the potatoes into uniform sizes so they cook evenly and become crispy. Soak for Crispiness: Soaking the cut fries in water for at least 30 minutes before baking can help achieve extra crispiness. Customize Toppings: Feel free to mix and match toppings according to your preference; add olives, bell peppers, or your favorite hot sauce! Serve Immediately: Nacho fries are best served fresh out of the oven to maintain their crispy texture, so dig in right away! {{image_2}} You can change this recipe to fit your diet. For a vegan twist, use plant-based cheese and sour cream. If you want a gluten-free option, make sure to check the labels of your ingredients. You can also swap black beans for lentils or chickpeas. These beans add protein and taste great. If you are low-carb, try zucchini fries instead of potatoes. Seasonal veggies can add fun flavors to your nacho fries. In spring, use fresh asparagus or peas. In summer, add sweet bell peppers or zucchini. Fall is perfect for roasted butternut squash. In winter, try adding kale or Brussels sprouts. These swaps keep your dish fresh and exciting. Cheese is key for nacho fries. You can use cheddar, pepper jack, or even a creamy queso. If you want a dairy-free option, try cashew cheese or nutritional yeast. For sauces, a spicy salsa or guacamole works well. You can also mix in a chipotle sauce for a smoky kick. Each cheese and sauce choice gives your fries a new twist. Store leftover loaded nacho fries in an airtight container. Let them cool first. Keep them in the fridge for up to three days. This keeps the fries fresh and tasty. Avoid stacking them too high to prevent sogginess. To reheat, preheat your oven to 350°F (175°C). Spread the fries on a baking sheet. Bake for about 10-15 minutes. This will help them regain their crispiness. You can also use a microwave, but the fries may get soft. If you use the microwave, heat them for about 1-2 minutes. You can freeze loaded nacho fries for future meals. First, let them cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible. They can last up to two months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Yes, you can make Loaded Veggie Nacho Fries in an air fryer. Start by cutting the russet potatoes into fries. Toss them with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Place the fries in the air fryer basket in a single layer. Cook them at 400°F for about 15-20 minutes, shaking the basket halfway through for even cooking. After they are crispy, add cheese and your toppings. Enjoy your air-fried nacho fries! You can choose many tasty toppings for nacho fries. Here are some ideas: - Black beans - Corn kernels - Cherry tomatoes - Diced avocado - Shredded cheese (cheddar or vegan) - Sour cream or a plant-based alternative - Fresh cilantro - Sliced jalapeños Mix and match to find your favorite combo. Making Loaded Veggie Nacho Fries gluten-free is simple. All the main ingredients are gluten-free. Focus on using gluten-free cheese and sour cream. Check labels on store-bought items to ensure they are gluten-free. You can also swap regular fries for sweet potato fries if you prefer. This way, you get a tasty dish that fits your diet! Loaded Veggie Nacho Fries offer a fun, tasty twist on classic nachos. We covered key ingredients, preparation steps, and tips for crispy fries. You learned various topping ideas and how to customize them for different diets. Storing and reheating your leftovers is simple too. Enjoy your nacho fries with friends and family. Explore new flavors and create your own versions. Cooking should be fun, so get creative and make these nacho fries your own!

Loaded Veggie Nacho Fries

Deliciously crispy fries topped with black beans, corn, tomatoes, avocado, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 4 large russet potatoes, cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese (cheddar or vegan cheese)
  • 1 whole avocado, diced
  • 1 cup sour cream or plant-based alternative
  • 1 4 fresh cilantro, chopped
  • 1 whole jalapeño, sliced (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the cut fries with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  • Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until golden and crispy, flipping halfway through.
  • While the fries are baking, prepare the nacho toppings. In a medium bowl, combine the black beans, corn, cherry tomatoes, and diced avocado. Toss gently to combine.
  • Once the fries are ready, remove them from the oven and sprinkle the shredded cheese evenly over the top. Return to the oven for an additional 5-7 minutes until the cheese is melted.
  • Remove the fries from the oven and top them with the black bean mixture. Add dollops of sour cream and garnish with chopped cilantro and sliced jalapeños, if using.
  • Serve the loaded veggie nacho fries immediately, allowing everyone to dig in!

Notes

Feel free to customize toppings based on your preferences.
Keyword appetizer, fries, loaded, nachos, veggie