Nacho Veg, as seen on Mary Makes It Easy, Season 1.
Recipe courtesy of Mary Berg

Nacho Baked Veg with Crispy Black Beans

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 servings


For Serving:


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
  3. In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
  4. Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
  5. Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
  6. Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.