Credit: Chad Sarno
baby red russet potatoes, cleaned, boiled until fork tender (12-15 minutes), strained and rinsed
plant-based sausages, halved and roughly chopped
white onion, small diced
cooked black beans
sweet potato queso, warmed
green onions, sliced thin
plant-based sour cream
fresh cilantro, for serving
Preheat the oven to 425ºF/220ºC for roasting the potatoes later.
In a food processor, pulse the plant-based sausages until coarsely ground.
In a warm pan, if using oil heat 1 teaspoon of oil. You can otherwise use water. Add the white onion and saute over medium heat until soft and translucent. Toss in the ground sausage, leave for a few minutes allowing the crumble to firm up. Remove from heat.
In a sheet pan, drizzle 1 teaspoon of olive oil . Arrange the potatoes evenly on the sheet pan. Use a potato masher with some pressure and press each potato pressing them slightly flat. Repeat the process on all potatoes. Spray or lightly drizzle the balance olive oil and sprinkle each potato with sea salt (if using). Place the potatoes in the oven and roast until crispy for 15-20 minutes.
In a bowl, place half of the warm potatoes and top up with ½ cup of the sweet potato queso, 1/2 of sausage crumble and 1/2 of the black beans.
Add the balance potatoes to the bowl, drizzle remaining 1/2 of the queso, beans and crumble. Finish with tomato, green onions, jarred jalapeños, plant-based sour cream and fresh cilantro.