Loaded Taco Fries

These delicious Loaded Taco fries are so satisfying! They are much healthier than the traditional version. The homemade fries are baked to perfection; then they are topped with lentil walnut "meat," chopped bell peppers, cilantro, and pumpkin seed “cheese sauce”!

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Keyword: loaded taco fries

Prep Time: 10

Cook Time: 1 5

Servings: People

Calories: 357kcal

Equipment

1 Baking Sheet

Ingredients

Fries

4-5 medium potatoes washed and peeled
1-2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt or to taste

Lentil Taco

1 cup brown lentils
2- 2 1/2 cups water
1 cup walnuts
1 tablespoon olive oil coconut oil
1 small onion chopped
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon paprike
1/2 teaspoon dried oregano
1/4 teaspoon Cayenne pepper optional
1-2 tablespoons Bragg's liquid aminos
1 tablespoon tomato paste
1/2 teaspoon salt

Vegan Cheese Sauce

1 cup pumpkin seeds
1 cup water
1/4 cup red bell pepper chopped
1/4 cup nutritional yeast flakes
2 tablespoons lemon juice
2 garlic cloves
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt

Toppings

red bell peppers chopped
avocado chopped
cilantro leaves chopped
green onions chopped
cherry tomatoes halved
lettuce chopped
pitted black olives
Vegan sour cream

Instructions

To Make The Fries

Preheat oven 425 degrees F. Line baking sheet with lightly greased parchment paper. Cut potatoes into strips and blot with paper towel. Transfer the fries to a bowl and add olive oil, salt, and garlic powder, toss to coat.
Arrange fries in a single layer on baking sheet, Bake for 30-40 minutes or until fries are crisp and tender, turning halfway.

To Make The Lentil Tacos

Rinse lentils using a fine mesh strainer. Bring lentil to boil with cold water in a medium size pot on medium-high heat. Cover pot and reduce to simmer for 30 minutes or until tender. If there is liquid remaining then leave the pot uncovered and cook until evaporated.
Allow lentils to cool slightly, transfer to a food processor and add walnuts. Process until crumbly texture.
Heat skillet with olive oil on medium-high. Add onions and cook stirring until tender about 3 minutes. Add garlic and cook for 30 seconds. Stir in lentil walnut mixture, cumin, paprika, oregano, cayenne pepper, Bragg's liquid aminos, tomato paste and salt. Cook stirring mixture for 1 minute to fully incorporate seasonings.

To Make The Pumpkin Seed Sauce

Place pumpkin seeds, water, red bell pepper, yeast flakes, lemon juice, garlic, onion powder, paprika and salt in a high-speed blender and process until smooth.

Assemble Loaded Taco Fries

After fries are baked, place on serving platter. Spread Lentil Walnut Taco meat over fries, drizzle cheese sauce over Lentil Walnut Taco then top with your favorite toppings and serve immediately.

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