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Vegan Loaded Black Bean Potato Wedges Fake-away

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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?

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.

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Loaded black bean potato wedges served with salsa and guacamole, with stripy background.

Quick Origins Of Loaded Potato Wedges

Loaded potato wedges likely originated from Mexico’s delicious nachos.

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 with the Super Bowl, nacho themed bars at parties and buffets, family snack for movie nights, and as a side dish with other Mexican tasty meals.

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 or fries.

vegan loaded black bean potato wedges fake-away

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. I love potatoes as they are just so inexpensive and versatile. And you can make a delicious meal of them as the hero ingredient.

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 wedges batch and it was pretty tasty.

These potato wedges do not require oil to roast but if you prefer mix through 1-2 tbsp of olive oil along with the spices and herbs. 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 baking, 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 stock 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 and diced sweet cherry tomatoes. Or for convivence a shop-bought vegan guacamole can be used.

The black bean loaded wedges are topped with extra rocket or spring/green onions, and served with the fresh and zingy guacamole and shop-bought salsa.

So tasty, easy and quick.

How To Prepare Loaded Black Bean Potato Wedges

vegan loaded black bean potato wedges with guacamole dip, salsa and salad in bowl, avocado on wooden board.
Serve with home-made guacamole or save time and use shop bought, and extra salsa, spring onions or rocket/arugula.

Recipe Notes And FAQS

What is a fake-away?


I know this will seem like an obvious question to some but for others, including myself not too long ago, are unaware of the term fake-away.

A fake-away is simply a take-out themed meal that is prepared at home. Any of your favourite take-outs can be easily recreated at home often for a fraction of the cost.

How do I store leftover loaded potatoes?


Leftovers can be placed in the fridge for 3 days.

Enjoy warmed through but these wedges are also really tasty chilled straight from the fridge.

Not that I have many leftovers as my kids devour them all! Perhaps its a good idea to prepare a double batch.

Add small amounts of leftovers to a salad for next days lunch.

How do I reheat leftovers?


Leftovers can be placed back into the oven at the cooking temperature, and reheated until piping hot. Place some kitchen foil over if your concerned about the wedges browning too much.

Or enjoy chilled straight from the fridge as a quick snack.

Can I add anything extra or substitute an ingredient?

A few ideas:


* If your not keen on black beans then sub these out for your favourite bean. Pinto or kidney beans would be ideal.

* use shop-bought guacamole, to save time preparing and often its less expensive if fresh avocados are particularly expensive where you live or they are out of season.

* instead of salsa, simply fine chop fresh tomatoes and season with salt and pepper.

* replace the white potatoes for sweet potatoes

* sub the individual seasoning for the wedges with a pre-blended herb/spice mix

* instead of rocket/arugula for the garnish use spinach

What can I serve with loaded potato wedges?


Serve these loaded wedges as a side-dish, stand-alone light lunch or snack.

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 potatoes on the side.

* vegan refried beans

* Mexican noodle soup

* baked beans

* roast corn-on-the-cobs

* peas and corn

* steamed green veggies

* roast mixed veggies

* vegan sausages or veggie burger

Is this recipe gluten-free?


Yes.

It is simple to prepare loaded potatoes as gluten-free. Simply check that any spices or spice blends that you may use are free of gluten and wheat ingredients.

Are loaded black bean potato wedges suitable for vegetarians?


Absolutely. Anything that is labelled vegan is also great for vegetarians.

What kind of potatoes are best for wedges?


Any type of potato that you would normally use for jacket/baked potatoes, chips/fries or roast potatoes are great for wedges.

Such as:

* Maris piper
* Russets
* Idaho
* King Edward
* Inca Bella
* Red potatoes
* Yellow potatoes
* Albert Bartlett
* White potatoes (as ordinary medium-large potatoes are often labelled in UK supermarkets)
* Potatoes labelled jacket/baked potatoes

Just don’t use any green potatoes!

And if the skins are fine leave these on for extra nutrition, flavour and texture.

Don’t forget sweet potatoes as these make excellent loaded potato wedges. So tasty.

Loaded black bean potato wedges served with salsa and guacamole, with stripy background.

Vegan Loaded Black Bean Potato Wedges Fake-Away

Print Recipe
Loaded black bean potato wedges are so full of amazing flavour and textures.
Perfect for a light lunch or dinner, a side dish as part of a larger Mexican themed meal, or with a family fake-away meal.
Course Dinner, Lunch, Main Course, Party, Side Dish, Snack
Cuisine American, Mexican
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4
Calories 273
Author Jacq

Equipment

  • Baking tray/casserole dish. And baking parchment/paper if necessary to prevent sticking.
  • Skillet/ fry pan.

Ingredients

Potato wedges:

Black bean topping:

  • 1 can black beans 400g/15oz can drained, or 1 ½ cups.
  • 1 medium red onion sliced
  • 4 cloves garlic sliced, or 2 teaspoons of dried garlic
  • 2 tbsp salsa either shop-bought or homemade. I used a jar of shop bought. Use extra salsa to accompany the dish.
  • ¼ tsp chilli powder or extra if desired for a spicier topping.
  • ½ tsp cumin powder
  • 250 ml vegetable stock or 1 tablespoon of olive oil

Guacamole:

  • 1 medium-large avocado mashed
  • 1 small lime squeeze the juice out
  • ¼ tsp cumin powder
  • 3 whole cherry tomatoes diced, or 1 regular tomato
  • 1 tbsp coriander cilantro, chopped

Garnish:

  • 80 grams rocket arugula, or replace with 6 sliced spring/green onion
  • 3 tbsp fresh coriander chopped
  • 50 grams vegan cheese grated/shredded. Use more if liked

Instructions

  • Preheat oven to 180 Fan/ 200 C/400 F/ Gas 6.

Prepare the wedges:

  • Mix the sliced potatoes with the rest of the wedges ingredients.
  • Lay out on a baking tray, on top of the parchment if using, and bake for 25-40 minutes, depending on your oven and size of wedges, until the potatoes are fork tender and have good roasted colour.
    Flip them over half way through cooking.

Meanwhile prepare the black bean topping:

  • Add the onion and garlic to a pan with the vegetable stock and simmer for 5 minutes.
    Or if using oil, cook the onion over medium heat for 5 minutes, add the garlic for 1 minute. Stir frequently.
  • 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 until the wedges are cooked.

Next prepare the guacamole:

  • Mix the mashed avocado with the lime, 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, or mix half through the guacamole and half for the top.

Assemble the loaded potatoes:

  • Once the potatoes are ready scatter the bean topping over.
    Add half the rocket or spring/green onions.
    Sprinkle over the shredded vegan cheese.
    Bake for 10-15 minutes or until the cheese has melted and everything is nice and hot.

To serve:

  • Serve with rocket or spring onions scattered over along with coriander.
    Add dollops of guacamole and salsa or add this to the side after plating up.

Notes

  • 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.
  • Need more portions or simply larger servings? Just double 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.

Nutrition

Calories: 273kcal | Carbohydrates: 54g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 830mg | Potassium: 1141mg | Fiber: 11g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 51mg | Calcium: 120mg | Iron: 4mg

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