These vegan loaded black bean potato wedges are the perfect weekend fake-away or week-night family treat. Who needs to order in when you can easily and quickly whip up a tray of amazing loaded potato wedges that are just as good as nachos? Loaded black bean potato wedges are lightly spiced, fresh, nutritious, and successfully satisfies any Mexican take-out cravings. Also great as a light lunch or dinner, or serve as a side dish as part of a larger Mexican themed dinner or party.
What is a potato wedges?
Potato wedges are a type of potato dish that is typically made by cutting potatoes into wedges or thick slices, coating them in seasoning, and then baking or frying them until nice and crispy but still soft on the inside. They are a popular side dish or snack food and are often served with a dipping sauce such as ketchup, sour cream, or barbecue sauce. Potato wedges can be seasoned with a variety of spices and herbs to add flavor, and can also be topped with cheese, vegan bacon bits, salsa, or other toppings to make them even more delicious.
Origins of loaded potato wedges
Loaded potato wedges likely originated in the United States and inspired by Mexico's delicious nachos, as they are simply nachos where the potato wedges replace the tortilla chips.
Nachos were invented in 1940 by Ignacio Agnaya who worked in a Mexican restaurant and had the nickname of nacho. However, Nacho's are not exactly 100% Mexican in origin but are claimed as a Tex-Mex dish.
One day Ignacio found himself without a chef but with hungry guests in the restaurant waiting for food. Corn tortilla chips, jalapenos and cheese was all that Ignacio could find to serve so he combined them together and baked this new concoction until the cheese melted. This new dish was named Nachos.
Many variations of nachos with different toppings and sauces have since emerged and replacing tortilla chips with potato wedges is a popular choice.
Adding lots of different toppings to nachos transforms the dish into a loaded nachos.
Nacho's are popular served as game day snacks especially during the Super Bowl, at nacho themed bars at parties and buffets, family snacks for movie nights, and as a side dish with other tasty Mexican dishes.
Special Nacho Days
In memory of Ignacio Agnaya's and his delicious invention, the 21st October is now celebrated as the annual International Day of the Nacho.
Nacho's are so loved that they actually claim many more days such as the US National Nacho Day (6th November) and the International Nacho festival (October 13-15th).
So we have plenty of excuses during the winter months to enjoy delicious nachos and loaded potato wedges.
Vegan loaded Black Bean Potato Wedges Fake-away
It's easy to prepare these loaded potato wedges but there are also a few shortcuts that can be taken, such as choosing shop bought vegan guacamole and salsa.
This recipe uses the nutritious and tasty humble potato to prepare a delicious fake-away or take-out at home. I love potatoes as they are just so inexpensive, versatile and you can make a delicious meal of them as the hero ingredient.
To prepare these loaded wedges, firstly, the potatoes are sliced into wedge shapes, placed into a bowl, and mixed with garlic powder, onion powder, paprika, dried mixed herbs (or Italian seasoning) and salt.
I recently sourced some Mexican oregano and replaced the mixed herbs with my latest loaded potato wedges batch and it was pretty tasty.
These potato wedges do not require oil to roast but if you prefer mix through 1-2 tablespoons of olive oil along with the spices and herbs. The addition of oil will result in a crispier potato. The wedges are baked for 25-40 minutes until golden and soft, exact times depend on how thick the potatoes have been cut.
Once the potato wedges are cooked, they are set aside until the topping is ready.
While the potatoes are roasting, the black bean topping is prepared with fresh onion and garlic, cumin, chilli powder and a little salsa. I cook this combination with a little veggie broth but olive oil can be subbed if you'd prefer.
The bean topping is added to the potato wedges, along with rocket [arugula] leaves, and finished off with a sprinkle of shredded vegan cheese, before being baked for 10-15 minutes, until melted, crispy and golden. Sliced spring or green onions can replace the rocket.
To accompany these amazing wedges a really easy guacamole recipe is provided which just consists of mashed avocado, with fresh lime juice, cumin, fresh coriander [cilantro] and diced sweet cherry tomatoes. Or for convivence a shop-bought vegan guacamole can be used.
To finish black bean loaded wedges are topped with extra rocket or spring onions, and served with the fresh and zingy guacamole and shop-bought salsa.
So tasty, easy and quick, you'll want to make a double batch.
For more delicious Mexican inspired family recipes we have this Mexican Rice and Bean Casserole recipe which has the best Cheesy Nacho topping, and this Loaded Taco Bean Soup. We're positive these will become family favourites that kids especially will love.
How to prepare loaded potato wedges
First prepare the potato wedges and the nacho topping, then bring it all together into a delicious family fake-away at home. Perfect for sports nights, movie nights and family gatherings.
Prepare the potato wedges and mix with the spices.
Roast for 25 minutes.
While wedges are baking, sauté the onions and garlic.
Add black beans, salsa, cumin, and chilli powder.
Mix and cook for a few minutes.
Load the black bean mix over the potato wedges.
Scatter the rocket [arugula] or sliced spring [green] onions over.
Sprinkle shredded vegan cheese over the top.
Bake for 15 minutes until hot and melted.
Meanwhile prepare the home-made guacamole or use shop-bought.
Serve with home-made guacamole or save time and use shop bought, extra salsa, spring onions or some more fresh rocket leafs. Or go with your favourite nacho accompaniments.
Recipe notes and frequently asked questions
Leftovers can be stored within a covered container and in the refrigerator for 3 days. Or frozen for 1-2 months. Although leftovers may not be an issue as they are so tasty, so perhaps its a good idea to prepare a double batch.
To reheat loaded potato wedges, follow these simple steps:
- Preheat your oven to 375°F (190°C).
- Spread the loaded potato wedges out in a single layer on a baking sheet or oven-safe dish.
- Add a layer of aluminum foil [kitchen foil] over the dish.
- Place the baking sheet or dish in the preheated oven and bake for 10-15 minutes, or until the wedges are heated through and the cheese is melted.
- Remove the aluminum foil from the baking sheet or dish and continue baking for an additional 5-10 minutes, or until the wedges are crispy on the outside.
- Once heated through and crispy, remove the wedges from the oven and allow them to cool for a few minutes before serving.
Alternatively, if you have a microwave, you can also reheat the loaded potato wedges in the microwave by placing them on a microwave-safe plate and heating them for 1-2 minutes, or until heated through. However, note that this method may result in less crispy wedges than the oven method.
To reheat potato wedges using an air-fryer follow these easy steps:
- Preheat your air fryer to 375°F (190°C).
- Spread the loaded potato wedges out in a single layer in the air fryer basket.
- Cook the wedges for 5-7 minutes, shaking the basket or flipping the wedges halfway through cooking.
- Check the wedges to see if they are heated through and crispy to your liking. If they need more time, continue cooking in 1-2 minute increments until they are heated through and crispy.
- Once heated through and crispy, remove the wedges from the air fryer and allow them to cool for a few minutes before serving.
Note that the exact cooking time may vary depending on the size and thickness of your potato wedges, so it's a good idea to keep an eye on them while they're cooking to prevent burning or overcooking. Additionally, if your air fryer has a smaller basket, you may need to reheat the wedges in batches to ensure they cook evenly.
A "fake-away" is a term that refers to a homemade version of a popular takeout or fast food dish. The name comes from the idea of creating a meal that tastes like a takeaway or fast food, but is prepared at home using healthier or fresher ingredients.
Fake-aways are often seen as a healthier alternative to traditional takeaway or fast food because they allow people to control the quality and quantity of the ingredients they use. By making a dish at home, you can choose to use fresh ingredients, have control over the salt and fat levels, which can help reduce the calorie and sodium content of the meal.
Yes, fake-aways can definitely be budget-friendly, something which is an essential consideration in today's cost-of-living crisis! In fact, making a homemade version of a takeaway or fast food dish is often much cheaper than ordering it from a restaurant or fast food chain.
When making a fake-away, you have the option to buy ingredients in bulk and use them for multiple meals, which can save you money in the long run. You can also look for in season cheaper vegetables, raid the reduced section in the local supermarket, substitute pricier ingredients with cheaper alternatives, and use up any leftover ingredients you have in your kitchen.
Another way to save money on fake-aways is to plan ahead and cook in batches. By preparing several portions of a dish at once, you can save time and reduce the cost of ingredients per serving.
Furthermore, fake-aways can be a great way to use up any leftovers you have in your fridge, which can help reduce food waste and save you money on groceries. With some creativity and planning, it's possible to make delicious and healthy fake-aways that won't break the bank.
There are several ways you can turn a fake-away meal into more of an event for your kid, especially as a birthday meal. Here are some ideas:
Create a DIY food bar: Set up a DIY food bar where your child can customize their own meal. For example, if you're making loaded potato wedges as part of the meal, provide a variety of toppings, sides and condiments such as vegan cheese, salad, vegetables, and sauces, and let your child create their own loaded nachos and sides. You can also do this for other dishes like tacos, burgers, pizzas, baked potatoes, or stir-fries.
Decorate the table: Set the table with themed decorations like party hats, flags, or plates and napkins in your child's favorite color. You can also create a fun centerpiece like a flower arrangement, or a bowl of sweets [candy].
Get your child involved in the cooking: Allow your child to help with the preparation and cooking of the meal. This can be a fun activity that they'll enjoy and can also help them learn about different ingredients, cultures and cooking techniques.
Make a special dessert: Prepare a special dessert to celebrate your child's birthday, like cupcakes, a cake, or vegan ice cream sundaes. Let your child help with the decorating or choosing the flavors.
Plan some activities: Plan some fun activities to do before or after the meal, like playing board games, watching a movie, or doing a craft project. This can make the meal feel more like an event and create lasting memories for your child.
By incorporating these ideas, you can turn a simple fake-away meal into a fun and memorable birthday celebration for your child.
Of course feel free to customise your potato wedges as you see fit!
* If your not keen on black beans then sub these out for your favourite bean. Pinto or kidney beans would be a great swop.
* Use shop-bought guacamole, to save time and often its more budget-friendly if fresh avocados are expensive at your local store.
* Instead of salsa, simply fine chop fresh tomatoes and season with salt and pepper, or use a can of diced tomatoes.
* Replace the white potatoes for sweet potatoes.
* Sub the individual spices with a pre-blended herb or spice mix
* Instead of rocket leafs go for baby spinach or a similar green veggie
A few ideas for accompaniments:
*Mexican Rice And Bean Casserole (with a cheesy nacho topping). The cheesy nacho topping can be prepared as a separate side dish and is delicious with these potato wedges.
* Loaded Taco Bean Soup
* Vegan Chilli Sin Carne
* A Taco Bar: prepare lots of fresh ingredients such as onion rings, lettuce, cucumber, tomatoes, spring/green onions, radish, fresh chilli's, grated carrot, sweetcorn, and perhaps gherkins, pickles, guacamole, salsa, sour cream, vegan ranch, vegan mayo, sweet chilli sauce, vegan shredded cheese, vegan deli slices/cooked meat-free pieces, etc. And include tortilla/corn wraps/taco shells and have everyone prepare their own taco. With loaded potato wedges on the side or used as a filling.
* Vegan Refried Beans
* Mexican Noodle Soup
* Baked Beans In a Tomato Sauce
* peas and corn
* fresh salad
* steamed green veggies
* roast mixed veggies
* vegan sausages or veggie burger
Yes. It is simple to prepare loaded potato wedges as gluten-free. Simply check that any spices, spice blends and vegetable broth that you use are free of gluten and wheat ingredients.
Any type of potato that you would normally use for jacket or baked potatoes, chips [fries] or roast potatoes are also great for wedges.
Here are a few ideas of the best types of potatoes for making crispy and delicious wedges:
Russet Potatoes: Russet potatoes are one of the most popular types of potatoes for making wedges. They have a high starch content and a dry texture, which helps them to become crispy on the outside and fluffy on the inside when baked or fried.
Yukon Gold Potatoes: Yukon Gold potatoes are another good option for making potato wedges. They have a slightly lower starch content than russet potatoes, but are still starchy enough to become crispy. They also have a buttery flavor that can add some extra richness to the wedges.
Sweet Potatoes: Sweet potatoes are a delicious and nutritious alternative to regular potatoes for making wedges. They have a slightly sweeter flavor and a firmer texture, which can result in slightly chewier wedges than regular potatoes. However, sweet potato wedges can still be crispy and delicious when baked or fried.
Red Potatoes: Red potatoes are less starchy than russet or Yukon Gold potatoes, but still work well for making wedges. They have a slightly waxy texture that can result in wedges that are crispy on the outside and soft on the inside.
Other good choices are Maris piper, Russets, Idaho, King Edward, Inca Bella, Red potatoes, Yellow potatoes, Albert Bartlett, White potatoes (often labelled in UK supermarkets), and Potatoes labelled jacket/baked potatoes. Although I have also used new or baby potatoes for wedges and they are still just as delicious.
Whether or not to keep the skins on potato wedges is a matter of personal preference. However, there are some benefits to leaving the skins on that you may want to consider.
First, potato skins are a good source of fiber, which can help promote digestive health and keep you feeling full longer. Additionally, leaving the skins on can help the wedges hold their shape better during cooking, as the skins provide some extra structure to the potato. Besides, potato skins are still food and as food is expensive these days it makes sense to eat them as well!
Leaving the skins on can also add some extra flavor and texture to the wedges, as they become crispy and slightly charred when baked or fried. However, if you don't like the texture or taste of potato skins, or if you prefer a smoother texture for your wedges, you can certainly peel the potatoes before slicing them into wedges.
To make the best potato wedges, it's important to slice the potatoes properly to ensure they cook evenly and become crispy on the outside. Here's how to slice potatoes for wedges:
1.Start by washing and drying the potatoes thoroughly.
2. Cut off any blemishes or dark spots on the potatoes with a sharp knife or vegetable peeler.
3. Cut the potato in half lengthwise, and then cut each half into thirds lengthwise.
Lay each potato slice on its flat side and cut into triangular wedges by cutting diagonally from the top corner to the bottom corner.
4. Repeat with the remaining potato slices until all the wedges are cut.
It's important to try to cut the wedges into a similar size to ensure they cook evenly. You can also adjust the thickness of the wedges to your liking, but keep in mind that thinner wedges will cook faster and become crispier, while thicker wedges will be softer on the inside.
After slicing the potatoes, you can season them with your preferred spices and herbs, and bake or fry them according to your recipe.
More easy vegan fake-away recipes
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
Vegan Loaded Black Bean Potato Wedges Fake-Away
- Baking tray or casserole dish
- Parchment paper/baking paper
- Skillet/ fry pan.
- 700 grams potatoes Sliced into thick wedges and skins left on.
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon paprika
- 1 teaspoon dried mixed herbs [or Mexican oregano if available]
- ¼ teaspoon sea salt
Black bean topping:
- 250 ml vegetable broth [or 1 tablespoon of olive oil]
- 1 can black beans 400g/14oz can drained
- 1 medium red onion sliced
- 4 cloves garlic sliced, or 2 teaspoons of dried garlic
- 2 tablespoons salsa either shop-bought or homemade
- ¼ teaspoon chilli powder use extra if desired for a spicier topping
- ½ teaspoon cumin powder
Really easy guacamole:
- 1 medium-large avocado mashed
- 1 small lime [squeeze the juice out]
- ¼ teaspoon cumin powder
- 3 whole cherry tomatoes diced, or 1 regular small-medium tomato
- 1 teaspoon coriander powder [cilantro], chopped
- 80 grams rocket leafs [arugula], or replace with 6 sliced spring onions [also known as green onions or scallions]
- 3 tablespoons fresh coriander [cilantro] chopped
- 50 grams vegan cheese shredded, use more if liked
- Preheat the oven to 180 Fan/ 200 C/400 F/ Gas 6.
Prepare the wedges:
- Mix the sliced potatoes with the garlic and onion powder, paprika, mixed herbs and salt.700 grams potatoes, 2 teaspoon garlic powder, 2 teaspoon onion powder, 2 teaspoon paprika, 1 teaspoon dried mixed herbs, ¼ teaspoon sea salt
- Lay the potatoes on a baking tray and bake for 25-40 minutes, depending on your oven and size of wedges. Flip them over half way through cooking.The potatoes are ready when they are fork tender and have a good roasted colour.
Meanwhile prepare the black bean topping:
- Add the onion and garlic to a pan with the vegetable broth and simmer for 5 minutes or until the onions have softened.Or if using oil, cook the onion over medium heat for 5 minutes or until soft, and then add the garlic for 1 minute. Stir frequently.250 ml vegetable broth, 1 medium red onion, 4 cloves garlic
- Mix through the black beans, chilli powder, cumin and salsa. Season with salt and pepper to taste, although taste before adding to see if it needs any.Cook for a 3 minutes.Remove the bean mix off the heat and set aside until the wedges are cooked.1 can black beans, ¼ teaspoon chilli powder, ½ teaspoon cumin powder, 2 tablespoons salsa
Next prepare the guacamole:
- Mix the mashed avocado with the lime and cumin, and season with salt and pepper to taste. Either mix the diced cherry tomatoes and coriander through the mashed avocado or use to garnish the top. Store within the refrigerator until needed.1 medium-large avocado, 1 small lime, ¼ teaspoon cumin powder, 3 whole cherry tomatoes, 1 teaspoon coriander powder
Assemble the loaded potatoes:
- Once the wedges are roasted scatter the bean topping over. Add half the rocket or spring onions if using these instead.Sprinkle over the shredded vegan cheese.Bake for 10-15 minutes or until the cheese has melted and everything is nice and hot.80 grams rocket leafs, 3 tablespoons fresh coriander, 50 grams vegan cheese
- Serve with rocket or spring onions and the rest of the coriander scattered over the wedges. Of course you can also use both rocket and spring onions for extra flavour and textures.Add dollops of guacamole and salsa over the potato wedges, or enjoy these condiments on the side after plating up.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers can be stored in the fridge for 3 days, although I would be surprised if there are any leftovers! Cover the leftovers with some food-safe wrap or within a suitable container.
- Leftovers can be enjoyed chilled straight from the fridge for a midnight snack or just whenever your peckish!
- Or place leftovers on a baking tray and reheat at the cooking temperature for 15-20 minutes until piping hot throughout. Add some fresh vegan cheese, if liked, before reheating.
- This is a no-oil recipe but of course if you prefer crispier potato wedges add a few tablespoons of your usual oil to the potatoes before roasting in the oven.
- Need more portions or simply larger servings? Just double or treble the recipe.
- Sweet potatoes are great with this recipe. I often prepare a mix of white and sweet potato wedges.
- Use either rocket [arugula] or sliced spring[green] onions as a topping. But of course you can use both.
Thank you for trying out our vegan black bean loaded potato wedges! We hope you enjoyed making and savoring it as much as we do.
If you tried this recipe, please let us know in the comments below how it turned out for you, or if you made any modifications.
If you share your creations on social media, don't forget to tag us (@traditionalplantbasedcooking) and use the hashtag #traditionalplantbasedcooking, so we can see your scrumptious dishes!
Lastly, if you found this recipe helpful, please share it with your friends and family, so they can enjoy it too.
Thank you, and happy cooking!
Love, Jacq x