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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R217.00
for 4 servings · R54.25 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Cooked Chopped Tomato needs 600 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 40% of packR18.00
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Nutritional Yeast needs 40 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Cream Cheese
- Chipotle Chillies In Adobo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Chilli in Adobo, Corn, Nutritional Yeast, Onion, Piquanté Peppers, Potato, Spring Onion, Tomato
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 Chilli in Adobo, Corn, Nutritional Yeast, Onion, Piquanté Peppers, Potato, Spring Onion, Tomato
How many calories does Mexican Potato Stack have?
675 calories
How much fat content does Mexican Potato Stack have?
grams