Cheesy Vegan Sweet Potato Fries Nacho Style!

Entertaining Eats (appetizers), Mexican Inspired Munchies | April 10, 2018 | By

One comment

Cheesy Vegan Sweet Potato Fries Nacho Style! are officially my most favorite appetizer/meal/party food of the month. The flavor is as loud as the bright & bold colors in the pictures. Imagine the loudest and ‘bestest’ mariachi band in your mouth, costumes included, and you’ve arrived at the level of deliciousness in this dish. 😉 I’ll definitely be making these for a Cinco de Mayo party this year for sure. 

I sliced and grilled sweet potatoes on the BBQ – french fry style. However, first I coated them in grape seed oil and taco seasoning for an even bigger flavor explosion. MWAH! I sliced up some sweet bell peppers I had to get rid of, grilled corn and then cut it off the cob, and then smothered the nachos in avocado, cilantro, and a DELICIOUS vegan nacho cheese sauce with spinach. I scarfed them down at a disgusting speed and then washed them down with a frozen homemade mango margarita. All my calories for the day? Yeah, probably… Worth it? TOTALLLYYYYY!  

Cheesy Vegan Sweet Potato Fries Nacho Style! can easily be a lunch, dinner, appetizer, party plate, Cinco de Mayo grub, summertime grub, or literally anytime grub! Go getcha mariachi on in yo’ mouth and groove it up with a mango marg! 😉

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheesy Vegan Sweet Potato Fries Nacho Style!
Cheesy Vegan Sweet Potato Fries Nacho Style! are LOADED with flavor and moxie. Easy and delicious! You'll have a mariachi band rockin' out in your mouth!
Write a review
Save Recipe
Print
Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 sweet potatoes - grill as fries OR 20oz bag of frozen sweet potato fries (cooked)
  2. 4 sweet mini peppers - sliced
  3. 1 small avocado - sliced OR 1/2 a large avocado - sliced
  4. 1/4 C cilantro leaves
  5. 1 ear of corn - grilled and cut off the cob
  6. 1/3 C salsa
  7. Hot sauce to taste
For the nacho sauce
  1. 1 C large spinach leaves loosely packed OR 1/2 cup if you're using baby spinach
  2. 1/4 C nutritional yeast
  3. 3 Tbl flour
  4. 1 Tbl soy sauce (I use Bragg's Aminos)
  5. 1 Tbl dijion mustard
  6. 3 Tbl fresh cilantro
  7. 1/2 tsp Better Than Bouillon's Vegetable base or another broth paste OR about 1/4 C liquid vegetable broth
  8. 3 Tbl of onion - diced
  9. 2 Tbl taco seasoning - leveled
  10. 1 C unsweetened vegan milk (I used soy)
  11. 1/2 C - 1 C water (this is optional, however, you may need this to make the sauce creamier - add it slowly and stir before adding more)
  12. 3 Tbl vegan butter
  13. Salt to taste
For the nacho cheese sauce
  1. Heat pan with butter on medium heat and then add onion and a dash of salt - stir occasionally for 3 minutes
  2. Add the flour and and stir very well until it becomes thick and creamy like a roux
  3. Add the milk and stir in until there are no bumps
  4. Add the nutritional yeast, soy, mustard, taco seasoning, broth, and cilantro - stir until creamy
  5. Add the spinach, water, and any salt you might like to add - stir until you have your desired consistency from adding water and then turn heat to low
To assemble
  1. On a serving dish, place the fries, peppers, and add some of the nacho sauce - layering as you go
  2. Top with salsa, avocado, cilantro, and hot sauce
Pair with
  1. A mango or any other margarita
  2. OR
  3. Mexican beer
Food Galley Gab https://foodgalleygab.com/

Food Blog Theme from Nimbus
Powered by WordPress