Oooh, who in the world doesn’t love nachos? I know I have been on a nacho kick lately, but this recipe just takes it up like 10 notches – not just 1, but 10! Waffle fries? Oh gosh, who in the world doesn’t love a good waffle fry? Seriously, I will eat any potato – dried flakes or the real thing – but there is just something about getting a good waffle fry … probably because the only time I ever get them they are fried from a restaurant. Well, not this time! Baked waffle fries with homemade taco topping goodness coming at ya! Hope you get to enjoy these vegan and gluten-free Waffle Fry Nachos this weekend!
You know that the best thing in any world is nachos right? I don’t care what day it is, what hour it is, or where you are, just give a person a plate of nachos and you will be their most favoritist person ever – forget tacos, it’s all about the nachos. There is just something about the simplicity of tortilla chips and cheese. Even vegan cheese – and you know that sometimes vegan cheese can be iffy. Melt it in the oven (or in noodles)? Heaven. And I am at it again with the nachos, but making them the tiniest bit healthier with just using veggie toppings! This time instead of using fake meat – which I was actually going to use, but the store was out of it (!!) – so a bunch of mushrooms it was! I love that mushrooms can seriously take the place of ground meat; if you chop it small enough and then sauté the heck out of it, it is pure heaven. And that is exactly the texture I got out of this batch. And I also loved it so much I made it again but used it for salads for the week! Total win on this recipe! And let’s just give a little shout out to waffle fries. I don’t know why, but I am seriously a fry fiend (ask anyone in my family – no fry is bad), but waffle fries have to be the most amazing fry out there. And when they are seasoned awesomely like these ones? Go. To. Town eating on them.
Start by getting the fries in the oven. Spread them out evenly on a baking sheet lined with foil and bake for 20 minutes at 400 degrees. In a large sauté pan chop the green onions and mushrooms into small pieces – the smaller the better since you want them to stay on the fries. Saute in olive oil and the homemade seasoning, cilantro, and paprika until almost all liquid from the mushrooms are gone and they are cooked through. Add in the drained kidney beans and salsa and mix. Take the fries out of the oven and flip then scoot to one end of the pan. Spread the veggies over the fries then top with cheese. Bake 10 more minutes and take out of the oven. Top with chopped tomatoes, avocado, and olives and enjoy!
Waffle Fry Nachos,
1 Bag Alexia Oven Baked Seasoned Waffle Cut Fries
2 Tbsp Star Fine Foods Olive Oil
1 Bunch Green Onions, chopped
1 16oz Pkg Sliced Mushrooms, chopped
2 Tbsp Homemade Taco Seasoning
1 Tbsp Dried Cilantro
1 Tsp Smoked Paprika
1 Can Kidney Beans, rinsed
1/4 C Muir Glen Black Bean and Corn Salsa
1/2 C Daiya Pepperjack Cheese
1. Set oven to 400 degrees (or package directions). Cover baking sheet with foil.
2. Spread out fries and bake for 20 minutes.
3. Chop green onions and mushrooms into small pieces.
4. Dump veggies, spices, and oil into a large sauté pan and sauté until liquid from mushrooms is almost all gone.
5. When liquid is almost gone add the salsa and rinsed beans and mix well.
6. Take fries out of the oven and flip, then scoot into a pile on one end of the pan.
7. Spread mushroom mixture over potatoes then top with cheese.
8. Bake 10 minutes.
9. Take out then load your plate. Top with chopped tomato and avocado and a few olives and enjoy!