I have shared these loaded fries/nachos on my Instagram numerous times. I even talked about them after I made them ALL. WEEKEND. LONG. awhile back. Every time I make them I promise to share them with you and then I eat the whole pan and never do.
Well, I finally got my act together and made them WITHOUT shoving the whole thing in my mouth before I could get pictures. This must be what adulting feels like.
I don’t think I like it.
ANYWAYS. This is a wonderful weekend meal. Something about loading carbs up with cheesy goodness and guacamole just screams weekend food to me. It also screams Netflix and you’re not moving after you eat this. All great weekend things. If you can’t find yuca or don’t want to make fries out of fresh yuca, feel free to sub in your favorite tortilla chips. I’ve made this many times with Siete Foods Grain-Free Tortilla Chips and it’s just as good.
You can also use whatever cheese sauce you like, whatever salsa you have on hand, and whatever other toppings your heart desires. This is less a recipe and more a how-to load up your pan of carbs. My version switches up each time I make it depending on what I have in my fridge and what I feel like consuming. So you do you my friend.
Loaded Yuca Fries
What you might want for your fries/nachos:
- Yuca fries OR tortilla chips
- plantain chips
- cauliflower crumbles OR cooked ground beef/turkey (cook with taco seasoning)
- black beans OR pinto beans
- fresh or frozen corn kernels
- bell peppers (I like red & yellow best)
- red onions
- cheese sauce *
- guacamole (yes. BOTH)
- Fancy Ranch OR Smoky Chipotle Cream (or you know, both)
*I usually make a full batch of this sauce and then only thicken up half of it. I pour the rest over my fries and then dollop the thickened sauce on top.
Make your fries:
- If you’re using yuca fries, prep your yuca OR if you can find frozen yuca fries (this is the brand I get, usually from Valli Produce) get those ready. Bring a large pot of water to a boil, then add your fries, and turn off the water. Let the fries sit for about 15 minutes, then drain them.
- Preheat the oven to 425. Once they are cool enough to handle, add the fries to a large bowl and toss with olive oil and salt. Line a baking sheet with parchment paper and spread the fries out evenly. Bake for about 15 minutes or until they start to slightly brown.
- Remove from the oven and get ready to build your loaded fries…
Building your fries/nachos:
**NOTE: this is just how I go about building my fries because this order has worked best for me. Again, you can add ingredients the way you want.**
- Top fries or nachos with plantain chips, then beans, followed by corn and bell peppers. Add cauliflower crumbles or cooked meat, onions, Fancy Ranch/Chipotle Cream, and salsa. Top with regular cheese or my dairy-free cheese sauce (see asterisk above for how I do it).
- Keep the oven at 425 and add the loaded fries/nachos. Bake for 10 to 15 minutes until everything is nice and hot and the cheese sauce has thickened or your cheese has melted.
- Remove and top with guacamole, avocado, cilantro, and added sauce if you want. Put all of it in your mouth. 🙂