Chili “Cheese” Fries with Black Beans and Quinoa
Chili “Cheese” Fries with Black Beans and Quinoa serves: 4 servings
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Ingredients:
For the fries:
- 5 medium russet potatoes, peeled and cut into steak fry-shaped wedges (about 1/2-in [13-mm] thick)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/8 tsp black pepper
For the chili:
- 1 Tbsp olive oil
- 1/2 medium onion, chopped (approximately 2 cups [230 g])
- 1/2 medium green bell pepper, chopped (approximately 1/2 cup [74 g])
- 2 garlic cloves, minced
- One 15-oz (425 g) can black beans, drained and rinsed
- 1/2 cup (130 g) salsa
- 1/2 cup (93 g) cooked quinoa
- 1 tsp chili powder
- 1/4 tsp salt
For the “cheese” sauce:
- 3/4 cup (90 g) raw cashews, soaked and drained
- 1/2 cup + 1 Tbsp (135 ml) water
- 1 garlic clove
- 1 Tbsp apple cider vinegar
- 2 Tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
1/4 cup (12 g) finely chopped fresh chives, for garnish (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Spread potato wedges evenly on the prepared baking sheet. Toss with oil, salt and black pepper. Place in oven and cook for 40 min, turning halfway, or until fries are golden and crisp on the edges. Remove fries and keep oven on for later use.
- While fries are cooking, make chili. In a medium pot, heat oil over medium-high heat. Add onion, bell pepper and garlic and cook, stirring often, for 5 min. Add black beans, salsa, quinoa, chili powder and salt. Stir to combine and cook 1–2 additional min, or until chili is heated through.
- To make “cheese” sauce: In a high-speed blender, place cashews, water, garlic, vinegar, nutritional yeast, salt, paprika, chili powder and turmeric. Blend on high until smooth, about 2 min, stopping the blender occasionally to scrape down the sides.
- Spread chili mixture evenly on top of the cooked fries and then drizzle “cheese” sauce on top of everything. Place baking sheet back in preheated oven for 3 min, or until Chili “Cheese” Fries are hot. Top with chopped chives (if using) and enjoy immediately.
Notes:
Storage tip: Chili ”Cheese” Fries will keep in an airtight container in the refrigerator for up to 5 days.
Simplify this recipe: Use frozen french fries in place of homemade. Reheating tip: On a baking sheet, reheat Chili ”Cheese” Fries in a 375°F (190°C) oven until heated through.
Reheating tip:On a baking sheet, reheat Chili ”Cheese” Fries in a 375°F (190°C) oven until heated through.
To cook quinoa from scratch: In a medium saucepan, bring 2 cups (480 ml) water to a boil. Add 1 cup (170 g) dry quinoa (rinsed and drained) and reduce heat to low. Simmer, covered, for 15 min, or until all liquid is absorbed and quinoa is cooked through. Fluff with a fork. This makes 3 cups (555 g) cooked quinoa. Extra quinoa can be stored in the refrigerator.
Nut soak note: If you have a high-speed blender, you can skip soaking your nuts or seeds. If you don’t have a high-speed blender, you can either soak your nuts or seeds in water for 4 hr, or you can do a “quick soak” by covering them with water in a pot and bringing it to a boil. Once the water boils, remove them from the heat and let them sit for an hour.
Nutrition Information Per Serving:
549 calories, 22.3 g total fat, 3.5 g saturated fat, 3.9 g polyunsaturated fat, 13.5 g monounsaturated fat, 0 mg cholesterol, 1292 mg sodium, 1388 mg potassium, 74.2 g total carbohydrates, 14 g fiber, 7.4 g sugar, 18.1 g protein, 10% calcium, 29% iron
