Enjoy a fun, plant-based twist on nachos featuring crispy roasted potato discs piled high and smothered in a rich, smoky chipotle chilli bean sauce. This hearty stack is made creamy and umami with cashew cream cheese and nutritional yeast. Topped with sweet, tangy piquanté peppers and fresh spring onion. What a fiesta!
Mexican Potato Stack
Mexican Potato Stack
with cashew nut cream cheese
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Black Beans
- Cashew Nut Cream Cheese
- Chipotle Chillies in Adobo
- Cooked Chopped Tomato
- Corn
- Nutritional Yeast
- Onion
- Onions
- Piquanté Peppers
- Potato
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Tinfoil
- Sugar/Sweetener/Honey
CRISPY TATERS
Preheat the oven to 200°C. Line a roasting tray with tinfoil, lightly greasing it. Spread the potatoes out on the roasting tray with some more oil and season well. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
SAUCE TIME
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting constantly). Add the corn and fry for 3-4 minutes. Add the cooked and chopped tomatoes, the chipotle chillies (to taste), a sweetener (to taste) and 100ml [200ml]|#7DA0D7 of water. Allow the sauce to simmer and reduce, 6-8 minutes, stirring constantly. Add the beans and ½ the cashew cream cheese. Remove from the heat and season well.
STACK IT UP
When the potatoes are golden, rearrange on the baking tray to form 1 [2]|#7DA0D7 nacho-like stack/s. Top with the saucy beans, sprinkling over the nutritional yeast. Return to the oven for 4-5 minutes.
DIG IN!
When Potato is ready, gently transfer to your serving plate, topping with the remaining cream cheese, the piquanté peppers and spring Onions.
CRISPY TATERS
Preheat the oven to 200°C. Line a roasting tray with tinfoil, lightly greasing it. Spread the potatoes out on the roasting tray with some more oil and season well. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
SAUCE TIME
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 4-5 minutes (shifting constantly). Add the corn and fry for 3-4 minutes. Add the cooked and chopped tomatoes, the chipotle chillies (to taste), a sweetener (to taste) and 100ml [200ml]|#7DA0D7 of water. Allow the sauce to simmer and reduce, 6-8 minutes, stirring constantly. Add the beans and ½ the cashew cream cheese. Remove from the heat and season well.
STACK IT UP
When the potatoes are golden, rearrange on the baking tray to form 1 [2]|#7DA0D7 nacho-like stack/s. Top with the saucy beans, sprinkling over the nutritional yeast. Return to the oven for 4-5 minutes.
DIG IN!
When Potato is ready, gently transfer to your serving plate, topping with the remaining cream cheese, the piquanté peppers and spring Onions.
CRISPY TATERS
Preheat the oven to 200°C. Line a roasting tray with tinfoil, lightly greasing it. Spread the potatoes out on the roasting tray with some more oil and season well. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SAUCE TIME
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 5-6 minutes (shifting constantly). Add the corn and fry for 4-5 minutes. Add the cooked and chopped tomatoes, the chipotle chillies (to taste), a sweetener (to taste) and 300ml [400ml]|#7DA0D7 of water. Allow the sauce to simmer and reduce, 8-10 minutes, stirring constantly. Add the beans and ½ the cashew cream cheese. Remove from the heat and season well.
STACK IT UP
When the potatoes are golden, rearrange on the baking tray to form 3 [4]|#7DA0D7 nacho-like stacks. Top each with the saucy beans, sprinkling over the nutritional yeast. Return to the oven for 4-5 minutes.
DIG IN!
When Potato is ready, gently transfer to your serving plate, topping with the remaining cream cheese, the piquanté peppers and spring Onions.
CRISPY TATERS
Preheat the oven to 200°C. Line a roasting tray with tinfoil, lightly greasing it. Spread the potatoes out on the roasting tray with some more oil and season well. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SAUCE TIME
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft, 5-6 minutes (shifting constantly). Add the corn and fry for 4-5 minutes. Add the cooked and chopped tomatoes, the chipotle chillies (to taste), a sweetener (to taste) and 300ml [400ml]|#7DA0D7 of water. Allow the sauce to simmer and reduce, 8-10 minutes, stirring constantly. Add the beans and ½ the cashew cream cheese. Remove from the heat and season well.
STACK IT UP
When the potatoes are golden, rearrange on the baking tray to form 3 [4]|#7DA0D7 nacho-like stacks. Top each with the saucy beans, sprinkling over the nutritional yeast. Return to the oven for 4-5 minutes.
DIG IN!
When Potato is ready, gently transfer to your serving plate, topping with the remaining cream cheese, the piquanté peppers and spring Onions.
Frequently Asked Questions
What is the preparation time for Mexican Potato Stack?
The preparation time for Mexican Potato Stack with cashew nut cream cheese is between 20 and 35 minutes.
What is the total time required to make Mexican Potato Stack with cashew nut cream cheese?
The total time required to make Mexican Potato Stack with cashew nut cream cheese is between 30 and 45 minutes.
How many servings does Mexican Potato Stack provide?
4 servings
What are the main ingredients in Mexican Potato Stack?
Black Beans, Cashew Nut Cream Cheese, Chipotle Chillies in Adobo, Cooked Chopped Tomato, Corn, Nutritional Yeast, Onion, Onions, Piquanté Peppers, Potato, Spring Onion, Spring Onions
What is the nutritional information of Mexican Potato Stack?
Calories: 675, Carbs: 109.7 grams, Fat: grams, Protein: 29 grams, Sugar: 24.8 grams, Salt: 1151.1 grams
How do I prepare Mexican Potato Stack?
DIG IN!: When potato is ready, gently transfer to your serving plate, topping with the remaining cream cheese, the piquanté peppers and spring onions. STACK IT UP: When the potatoes are golden, rearrange on the baking tray to form 1 [2]|#7DA0D7 nacho-like stack/s. Top with the saucy beans, sprinkling over the nutritional yeast. Return to the oven for 4-5 minutes. SAUCE TIME: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft, 4-5 minutes (shifting constantly). Add the corn and fry for 3-4 minutes. Add the cooked and chopped tomatoes, the chipotle chillies (to taste), a sweetener (to taste) and 100ml [200ml]|#7DA0D7 of water. Allow the sauce to simmer and reduce, 6-8 minutes, stirring constantly. Add the beans and ½ the cashew cream cheese. Remove from the heat and season well. CRISPY TATERS: Preheat the oven to 200°C. Line a roasting tray with tinfoil, lightly greasing it. Spread the potatoes out on the roasting tray with some more oil and season well. Roast in the hot oven until golden, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Mexican Potato Stack?
Black Beans, Cashew Nut Cream Cheese, Chipotle Chillies in Adobo, Cooked Chopped Tomato, Corn, Nutritional Yeast, Onion, Onions, Piquanté Peppers, Potato, Spring Onion, Spring Onions
How many calories does Mexican Potato Stack have?
675 calories
How much fat content does Mexican Potato Stack have?
grams
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