Roasted Potato Wedges With Black Bean Chili
Serves 4 to 6.
Note: It doesn’t get much easier, nor more satisfying, than steak fries topped with a super-quick chili. Adapted from “The Meatless Monday Family Cookbook,” by Jenn Sebestyen (2019).
• 4 large Yukon Gold or russet potatoes (12 oz. each), cut into 8 wedges each
• 1 tbsp. extra-virgin olive oil
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. kosher salt, or more
• 1/4 tsp. freshly ground black pepper, or more to taste
• 2 (15-oz.) cans no-salt-added black beans, drained and rinsed
• 1 (12-oz.) jar tomato-based salsa (1 1/2 c.)
• 1/2 c. no-salt-added vegetable broth or water
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• Guacamole, for serving, optional
• Chopped green onions, for serving, optional
Position a rack in the middle of the oven and preheat to 400 degrees.
In a large bowl, toss the potato wedges with the oil, oregano, garlic powder, paprika, salt and pepper. Transfer to a large rimmed baking sheet and roast for 20 minutes. Turn the potato wedges over and roast an additional 10 to 15 minutes, until golden brown and tender.
Meanwhile, in a medium pot over medium-high heat, stir together the beans, salsa, broth or water, chili powder and cumin. Bring to a boil, then reduce the heat to medium-low and simmer until the chili is thick and the flavors have melded, 10 to 15 minutes. (If desired, use a potato masher to mash half the black beans for a thicker chili.)
Divide the potatoes among serving plates and top with the chili and, if desired, a dollop or two of guacamole and/or green onions.
Nutrition information per each of 6 servings:
Calories 360 Fat 4 g Sodium 540 mg
Carbohydrates 69 g Saturated fat 0 g Added sugars 3 g
Protein 13 g Cholesterol 0 mg Dietary fiber 10 g