Dialed-Up Nachos

These are not yo’ regular nachos!

Photo: Rebecca Garland

These babies were conceived during a physically-distanced COVID hike with friends, where we daydreamed about the first restaurant food we’d have again with friends. That night, nachos still on our brain, my husband and I created this dialed-up version for a delicious, plant-powered meal!

Serves 4-6



  • 2-3 cups yam, cubed or sliced in thin semi-circles to imitate nacho chips
  • 2-3 cups potatoes, cubed or sliced in semicircles to imitate nacho chips
  • 4 Tbsp. extra virgin olive oil
  • Pinch of salt

Nacho toppings

  • 1 red bell pepper, diced 
  • ½ onion, diced (your choice of yellow, white or red onion)
  • 1-2 cloves garlic, minced
  • 1 jalepeno or serrano pepper, sliced or minced (seeded if you can’t stand the heat)
  • 2 cups, shredded vegan cheese
  • 1 cup tomato, chopped
  • 3 green onions, diced
  • ¼ cup fresh basil, chopped
  • 1 cup fresh salsa
  • 1 cup avocado, chopped or fresh guacamole

Protein option

  • 1 cup black beans rinsed and drained


Preheat oven to 350-375F.

Toss the sliced/cubed potatoes and yam in a bowl with the olive oil and salt; bake on a lined or greased baking sheet for about 15-20 minutes. Flip about 10 minutes in. Meanwhile, prep the rest of the ingredients.

When the yam/potatoes are about 5-6 minutes away from being done, pull from oven and layer them with the garlic, cheese, bell pepper, onion, and jalepeno/serrano pepper.

Bake for another 5-10 minutes, or until desired doneness then add the finishing touches by topping with fresh chopped tomato, green onion and basil.

Serve with fresh salsa and avocado/guacamole and salsa, and pair with a side salad topped with seeds/nuts for a nutritious, balanced and healthy meal for the whole family.

Buen provecho!

Nutrition facts per serving with black beans: Calories 564; protein 13 g; fat 25 g; carbs 74 g. 

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