Recipes | Potato Nachos with Pinto Beans and Spinach
Potato Nachos with Pinto Beans and Spinach
Ingredients
Servings
- 3 Yellow Ontario Potatoes
- 1 Cup Textured Vegetable Protein
- 1 Cup Water
- 1/4 Cup Soy Sauce
- 1 Tbsp. Maple Syrup
- 2 Tsp. Liquid Smoke
- 2 Cups Pinto Beans (Cooked)
- 2 Cups Baby Spinach
- 1 Oz. Vegan Cheese Shreds
- 1 Cup Salsa
Instructions
Step 1
Preheat to 375°F. Coat 2 rimmed baking sheets with cooking spray.Step 2
Cut the potatoes into 1/4-inch-thick slices and arrange on the baking sheets in an even layer, making sure they don’t overlap. Coat with avocado cooking spray. Bake until fork-tender, 20 to 22 minutes.Step 3
While the potatoes are cooking, add the water, soy sauce, maple syrup and liquid smoke to a small pot on the stove top and bring to a boil. Add the TVP and stir. Remove from heat and let the TVP soak in the liquid.Step 4
Remove from oven. Transfer the potatoes from one pan to the other, covering as much of the bottom of as possible. Top with beans, spinach, cheese, salsa and TVP.Step 5
Bake until warmed through and the cheese is melted, about 10 minutes. Serve with additional salsa, hot sauce, or yogurt if desired.
