Go Back
+ servings
Loaded Potatoes with Spicy Beans
Print Pin
No ratings yet

Loaded Potatoes with Spicy Beans

This Loaded Potatoes with Spicy Beans recipe will make you re-imagine nachos in a new way! These loaded potatoes are spicy and flavorful, served under a blanket of delicious ingredients!
Course Appetizer, Main Course
Keyword baked, beans, buffalo, dairy-free, easy, potatoes, roasted, sheet pan, vegan, veggies, weeknight meals
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea



  • 4 russet potatoes, rinsed + pat dry
  • 2-3 Tbsps Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley


  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 1 (15 oz.) can small red beans, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt, black pepper, smoked paprika, garlic powder, red pepper flakes, dried oregano
  • 1 cup kale, de-stemmed + chopped
  • 1-2 poblano peppers
  • 2 cups Roasted herb tomatoes
  • 2-3 cups mini sweet bell peppers, chopped
  • 2 cups buffalo sauce, store-bought or homemade


  • 1 cup vegan mayonnaise
  • ½ cup Almond milk (You can use your fave plant-based milk)
  • 3 garlic cloves, minced
  • ¼ cup buffalo sauce
  • Pinch of sea salt + black pepper



  • Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining it with parchment paper.
  • Once you've scrubbed and rinsed the potatoes until clean and pat dried them, cut them into medium-sized chunks.
  • In a bowl, add the olive oil along with salt, black pepper, garlic powder, thyme, smoked paprika, oregano, and parsley, mixing together until combined.
  • Add coated potatoes unto one of the prepared baking sheets and bake for 30-35 minutes or until the potatoes are tender. Once done, remove from oven.


  • To see the recipe for the roasted herb tomatoes, click here.
  • Add the poblano peppers and mini bell peppers, unto the other baking sheets (in a single layer) and drizzle with olive oil and season with seasonings (1 teaspoon each: salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 10-15 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly-----chopping poblano peppers.


  • In a bowl, add the drained chickpeas + red beans, along with 1 tablespoon olive oil, sea salt, garlic powder, black pepper, red pepper flakes, smoked paprika, oregano, and buffalo sauce, mixing together until combined.


  • Add the crispy baked potatoes unto a baking sheet, spreading them out evenly, followed by: beans, (spread generously atop all potatoes), chopped kale, roasted mini sweet peppers, tomatoes, and poblano peppers.
  • Bake for 5-10 minutes, until veggies are even more tender. Remove from oven once done.


  • In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
  • To serve, top everything with garlic buffalo sauce and guacamole (if desired), if desired.
  • Bon Appetit!


  • STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
  • STORAGE (GARLIC BUFFALO SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks. 
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled and heated in the oven when ready to serve.