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Fiesta potatoes by Brad the Boxer

5
Points®
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
12
Difficulty
Moderate

Ingredients

Uncooked russet potato

6 medium

Avocado oil

3 Tbsp, divided

Table salt

2 tsp, divided

Paprika

1 tsp

Ground cumin

1 tsp

Garlic powder

1 tsp

White pepper

½ tsp

Black pepper

½ tsp

Cassava flour

4 Tbsp

Onion

1 medium, white variety, chopped

Carrots

2 medium, chopped

Beer

6 fl oz

Canned kidney beans

12 oz, rinsed and drained

Nutritional yeast

2 Tbsp

Dijon mustard

2 tsp

High-protein plant based milk

½ cup(s)

Cayenne pepper

½ tsp

Bell pepper

4 item(s), medium, 1 each red, green, yellow & orange, chopped

Fresh lemon juice

1 Tbsp, or to taste

Vegan mozzarella style cheese

½ cup(s), shredded

Chives

2 Tbsp, finely chopped (for garnish)

Vegan sour cream

6 Tbsp

Instructions

  1. Cut all your potatoes into some rustic cubes, hit em with 2 tbsp avocado oil, some salt and season with your spices - paprika, cumin, garlic powder, white pepper, black pepper, and just 1/4 cup of cassava flour to coat.
  2. Air fry them twice at 350°F for a total of 40 minutes.
  3. For your bean beer cheese, sauté the onion and carrots with 1 tbsp avocado oil and salt. Once the onions are translucent, hit it with the beer and allow it to cook down half way before adding your can of beans.
  4. Blend your bean mix with the nutritional yeast, Dijon, nut milk, and just a touch of cayenne depending on your spice preference.
  5. Add your blended sauce back into the same pan, place in your peppers, juice of one whole lemon, and fold in your vegan cheese, then season once more with salt.
  6. Put your potatoes down, slap your cheez sauce on, then garnish with fresh chives and a vegan sour cream & enjoy!
  7. Serving size: 1/12th of potatoes

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