These Vegan Potato Nachos with Oven Ready Little Potatoes are a fun, plant-based twist on a classic snack that doubles as a quick weeknight meal. The potatoes roast right in their tray, cutting down on prep and cleanup. Layer them with black beans, avocado, and salsa—or make it even easier with canned beans, store-bought guacamole, and jarred salsa. You’ll have a shareable platter ready in minutes, no frying required.

On-the-Go Tips

  • Keep it fresh: Pack toppings like salsa, avocado, or vegan sour cream in separate little containers so kids (or adults!) can add them right before eating.

  • Tailgating or sidelines: These nachos travel well—wrap the cooked potato base in foil, then reheat quickly on a grill or in an oven before topping and serving.

 

Kid-Friendly Tips & Involvement

  • Flavor swaps: Stick with mild salsa or a drizzle of dairy-free ranch instead of spicier toppings for younger taste buds.

  • Little chef steps: Kids can help scatter beans, sprinkle dairy-free cheese, or add their favorite toppings.

  • Build-your-own nachos: Set up a toppings station so everyone can customize their own portion with what they love.

Prep
10 mins
Cook
30 mins
Serves
4
Ingredients
16
Keep screen awake while cooking

Equipment

  • Blender

Ingredients

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  • 1 package A Little Onion & Chive™ Oven or Grill Ready Little Potatoes
  • 1 Tbsp olive oil
  • 1 medium red bell pepper, diced
  • 1 jalapeño, seeded and thinly sliced
  • 1/2 cup frozen corn, thawed
  • 1/2 cup black beans, drained and rinsed (if canned)
  • 1 fresh lime, juiced
  • 1 to 2 scallions, thinly sliced
  • 1/2 cup cilantro, chopped

Chipotle Cashew Sauce:

  • 1 cup cashews, soaked
  • 1/2 cup water
  • 2 to 3 cloves garlic
  • 1 chipotle pepper with 1 tsp adobe sauce
  • 1 Tbsp fresh lemon juice
  • 1/4 to 1/2 tsp salt and pepper, plus more to taste

Instructions

  • Step 1

    Preheat the grill to medium-high, or an oven to 450 °F.

  • Step 2

    Prepare the potatoes by removing the plastic, then tossing potatoes with one tablespoon olive oil and seasoning packet. Add in the chopped peppers and jalapeños, then toss to combine.

  • Step 3

    Place on the grill and cook for 30 minutes or until potatoes are tender.

  • Step 4

    As soon as potatoes come off the grill, stir in black beans and corn.

  • Step 5

    While the potatoes are cooking, make the sauce. Drain the cashews and rinse with new water. Place drained cashews in a blender along with 1/2 cup water, garlic, chipotle pepper and sauce, lemon juice and a pinch of salt and pepper to start. Purée until very smooth and creamy. Depending on the power of your blender this may take up to five minutes. Season to taste, adding more salt and pepper if needed.

  • Step 6

    Add in the fresh lime juice, scallions and cilantro to the potatoes, then divide in two bowls. Drizzle sauce over and serve.