Loaded black bean potato wedges are so full of amazing flavour and textures. Perfect for a fun family fake-away, sports night snacks, movie night munchies, or as part of a larger Mexican inspired feast.
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.
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.
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.
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.
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.