Recipe: Potato Nachos with Spicy Refried Beans

A plate of potato and spicy refried bean nachos

A veggie twist on classic nachos.

With baked potato, sweet potato and zucchini ‘chips’, this meal is full of flavour and goodness.


Serves 4

Total time: 40 minutes

Vegetarian, vegan, dairy free, gluten free, refined sugar free



  • 2 medium sweet potatoes
  • 4 white potatoes
  • 1 medium zucchini
  • 2 cans red kidney beans
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika, plus extra for potatoes
  • 1 small bunch of kale
  • 1 punnet cherry tomatoes
  • 4 tbsp tahini
  • Fresh coriander and lime
  • Salt and pepper, to taste



  1. Preheat oven to 200°C and line a tray with baking paper. Wash potatoes and zucchini and slice thinly into circles (about 3mm thick), then spread potatoes out on baking tray.
  2. Sprinkle with smoked paprika and bake for 20 minutes or until golden and crisp, adding the zucchini only for the last 10 minutes.
  3. Meanwhile, drain and rinse beans, then add to a food processor with spices and blend until smooth. Season with salt and pepper to taste.
  4. Wash and shred kale and chop cherry tomatoes. Layer potato and zucchini ‘chips’ on plate on top of a handful of kale, then add a spoonful of beans and cherry tomatoes, drizzle with tahini and garnish with fresh coriander and lime.

Tip: Instead of plain tahini, mix it with a little Dijon mustard, garlic powder, nutritional yeast and enough lemon juice to get it to your desired consistency, for a ‘cheesy’ sauce!


This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason.