PS Vegan Southwestern Potachos Recipe

Chef: Kim Murphy, Simply Plant Based Kitchen

Makes: 4 Servings

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

INGREDIENTS

• 4 lg potatoes

• 2 c Vegan Nacho Cheese Sauce*

• 1 c black beans, drained (low sodium)

• 1 c corn kernels

• 1 c diced tomatoes

• 1 green onion, chopped

• 1 c avocado slices or guacamole

• ½ c black olives

• ½ c fresh cilantro, chopped

• Sliced jalapenos (optional)

DIRECTIONS

1. Preheat oven to 475 degrees F. Wash and chop the potatoes into 1” cubes. Spread in 1 layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 30 min, flipping halfway through.

2. While potatoes are cooking, prepare the Vegan Nacho Cheese Sauce Kim's Vegan Nacho Cheese Sauce

3. Wash and chop the tomatoes, green onion, avocado and black olive. Drain and rinse the beans.

4. Once potatoes are done, scoop some onto a plate and top with nacho cheese sauce, black beans, corn, green onions, diced tomatoes, avocado slices, black olives, cilantro and jalapenos if desired. Serve immediately.

Kim Murphy brings her effervescent enthusiasm to a whole plant-based lifestyle! She created Simply Plant Based Kitchen™ to make Whole Food Plant Based eating simple & delicious! Her recipes are easy, use normal ingredients, that taste great! Kim’s followers learn the skills to embrace a lifetime of eating a whole plant-based diet. Whether you are dipping your toe into plant-based eating or you're 100% all-in, you won't find any judgement at Simply Plant-Based Kitchen. Kim makes it easier for you to rock this life! Check out Kim’s social media and projects on the following sites: Check out Simply Plant Based Kitchen and Facebook.