Fiesta potatoes by Brad the Boxer
3
Points®
Total time: 1 hr 20 min • Prep: 30 min • Cook: 50 min • Serves: 12 • Difficulty: Easy
Ingredients
Uncooked russet potato
6 medium
Avocado oil
3 Tbsp
Table salt
2 tsp
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
Carrots
2 medium
Beer
6 fl oz
Canned kidney beans
12 oz
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
Fresh lemon juice
1 Tbsp
Vegan mozzarella style cheese
½ cup(s), shredded
Chives
2 Tbsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.