Nacho Fries are french fried potatoes used as a base for all the yummy toppings of nachos. Because let’s face it, we need another excuse to eat potatoes AND nachos!
Recipe Contributor – Mindfuel_Eats
Did you know potatoes are a great source of vitamins C and B-6, potassium, and other minerals? When eaten with the skin, they are high in complex carbohydrates and fiber; one medium sized baked potato (with the skin) provides 25 mg of vitamin C, which is more than 25% of the RDA (recommended daily allowance).
Many people think potatoes are fattening, but this is only true when they are fried or served with butter and rich sauces. A medium sized baked potato has between 120 and 150 calories, a small amount of protein, and almost no fat.
And although potatoes are often associated with Ireland, potatoes are native to the Andes Mountains and were first cultivated by Peruvian Indians at least 4,000 years ago. Spanish explorers introduced potatoes to Europe in the 1500s, where they became a staple food source for the poor.
Potatoes are now cultivated worldwide; in fact, they are the world’s largest and most economically important vegetable crop. For most North Americans, potatoes are a major component of their diet.
So apparently Taco Bell is using potatoes in their Nacho Fries. I can’t imagine it even coming CLOSE to the deliciousness of this recipe. Plus let’s face it, we know Taco Bell is not healthy and I’m guess probably doesn’t even have any Vegan options. So stick with the good stuff people. Try this recipe. It’s quick, easy, and healthy. Check, check and CHECK.
- 3 russet potatoes
- 2 tbsp oil
- 1 tbsp taco seasoning
- Preheat oven to 400 degrees.
- Rinse and peel fries. Slice into sticks. Coat with oil and taco seasoning.
- Bake at 400 for 30 to 35 minutes, flipping at least one.
- Saute sweet peppers and corn with paprika, cumin and salt.
- Once done, put on top of potatoes. Then top with black beans, green onions and guacamole.