Potato Nacho Bowl
This recipe for the Potato Nacho Bowl is hot out of the go2kitchens test kitchen! I could not wait to share this recipe with you. Imagine a recipe the whole family will love that has eight plants, made in one skillet and in 30 minutes? That is what the Potato Nacho Bowl gives you. Enjoy!
Whats In Those Plants?
If I am going to make a big deal out of eating all these plants, we should find out why they are so good for us!
Red Potatoes
- An abundant source of B vitamins like B6. Studies have shown that a diet low in B6 is linked to cancer. Alcoholics are most susceptible to having a B6 deficiency as alcohol depletes our bodies of crucial b vitamins.
- Are a good source of phytonutrients like flavonoids and carotenoids. Red potatoes are a great source of vitamin A and carotenes.
- Helps us metabolize fats and proteins. While ensuring good cardiovascular health, digestive function, immune function, muscular function and protects our nervous system. Any plant foods high in B6 have these protective qualities.
Bell Peppers
- Twice the amount of vitamin C that an orange has.
- Boost your immune system, lowers inflammation in your arteries, and scavenges harmful, damaging free radicals.
Black Beans
- Becomes cellular fuel in the large intestines.
- 1 cup of black beans is 60% of our fiber for the day!
- 1 cup of black beans is 30% of our protein for the day!
- The fiber in the beans helps regulate the passage of food through our digestive tract and makes it great in the fight against colorectal cancers.
Yes, these are nachos you can feel good about!
There are 7 PLANTS in this nacho recipe! Guilt free goodness that cancer hates! Don't forget it is one skillet and only take 30 minutes!
- 3 tbsp avocado oil or olive oil
- 1 tsp each ground cumin, ground sage, and chili powder
- 1/4 tsp cayenne pepper
- 8 medium red potatoes, diced or wedged
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 cup black beans, drained and rinsed
- 1 cup mild salsa
- 1 cup vegan cheese or raw cheddar
- 1/4 cup frech cilantro
- 6 cups fresh spinach
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Heat a large skillet over medium high heat. Add oil and lower heat. Add potatoes. Cook covered for 10 - 15 minutes. Stirring occationaly so they do not stick.
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Add cumin, sage chili powder, and cayenne. Stir to coat potatoes.
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Add onions and peppers, stir. Cover and continue to cook until potatoes are crispy and brown and onion and peppers have softened a bit.
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Add beans and salsa, stir. Cook another 3 minutes.
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At end of cooking top with cheese and let it melt into the dish, do not stir. Once melted it is ready to serve.
-
Use a flat spatula to serve each portion over a bed of spinach topped with cilantro.
For a non-vegan option, you could serve this topped with a fried pasture raised egg!
There are 7 PLANTS in this nacho recipe! Guilt free goodness that cancer hates! Don't forget it is one skillet and only take 30 minutes!
- 3 tbsp avocado oil or olive oil
- 1 tsp each ground cumin, ground sage, and chili powder
- 1/4 tsp cayenne pepper
- 8 medium red potatoes, diced or wedged
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 cup black beans, drained and rinsed
- 1 cup mild salsa
- 1 cup vegan cheese or raw cheddar
- 1/4 cup frech cilantro
- 6 cups fresh spinach
-
Heat a large skillet over medium high heat. Add oil and lower heat. Add potatoes. Cook covered for 10 - 15 minutes. Stirring occationaly so they do not stick.
-
Add cumin, sage chili powder, and cayenne. Stir to coat potatoes.
-
Add onions and peppers, stir. Cover and continue to cook until potatoes are crispy and brown and onion and peppers have softened a bit.
-
Add beans and salsa, stir. Cook another 3 minutes.
-
At end of cooking top with cheese and let it melt into the dish, do not stir. Once melted it is ready to serve.
-
Use a flat spatula to serve each portion over a bed of spinach topped with cilantro.
For a non-vegan option, you could serve this topped with a fried pasture raised egg!
