Vegetarian Carne Asada Fries
Dive into a bold reimagining of a comfort food classic with these Vegetarian Carne Asada Fries! Perfectly crisp oven-baked russet potatoes are seasoned with a flavorful blend of spices and then generously topped with tender, marinated portobello mushroom strips—offering a smoky, savory alternative to traditional meat. A medley of fresh toppings like creamy avocado, juicy cherry tomatoes, zesty sour cream, and vibrant cilantro bring color, texture, and a burst of flavor that will tantalize your taste buds with every bite. Finished with gooey melted cheddar cheese and a kick of sliced jalapeños, this dish is a crowd-pleaser that’s both indulgent and plant-based. Whether you're hosting a party or enjoying a relaxed weeknight meal, these vegetarian loaded fries deliver unbeatable taste in just under an hour.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 large caps portobello mushrooms
- 0.5 cup orange juice
- 0.25 cup lime juice
- 0.25 cup soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 cloves minced garlic
- 1 avocado
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro
- 0.25 cup sliced jalapeños
- 1 cup cherry tomatoes
- 3 stalks green onions
Instructions
Preheat your oven to 425°F (220°C).
Slice the large russet potatoes into thin fries, about 1/4-inch thick.
In a large bowl, toss the fries with 2 tablespoons of olive oil, paprika, garlic powder, 1 teaspoon of salt, and black pepper until evenly coated.
Spread the fries in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the fries are baking, prepare the vegetarian carne asada. Remove the stems from the portobello mushrooms and slice the caps into 1/4-inch thick strips.
In a shallow dish, combine the orange juice, lime juice, soy sauce, ground cumin, dried oregano, minced garlic, and the remaining 0.5 teaspoon salt.
Add the mushroom slices to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a large pan over medium heat.
Add the marinated mushrooms to the pan and cook for about 5-7 minutes, stirring occasionally, until they are tender and slightly caramelized.
Once the fries are done, remove them from the oven and immediately top with shredded cheddar cheese so it melts over the warm fries.
Top the fries with the cooked portobello mushroom strips.
Dice the avocado and halve the cherry tomatoes, then sprinkle them over the fries.
Garnish with sour cream, fresh cilantro, sliced jalapeños, and chopped green onions.
Serve immediately and enjoy your vegetarian carne asada fries!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 11.9 g | 43% | |
| Total Sugars | 11.2 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 316 mg | 24% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
