Roasted Potato Wedges With Black Bean Chili Recipe

Fat steak fries topped with a super-quick black bean chili: It doesnt get much easier, nor much more satisfying. Storage: Refrigerate the salsa and potatoes separately for up to 3 days. Story continues below advertisement

Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

Fat steak fries topped with a super-quick black bean chili: It doesn’t get much easier, nor much more satisfying.

Storage: Refrigerate the salsa and potatoes separately for up to 3 days.

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Ingredients

measuring cup

Servings: 4-6

Directions

Time Icon Total: 40 mins

  • Step 1

    Position a rack in the middle of the oven and preheat to 400 degrees.

  • Step 2

    In a large bowl, toss the potato wedges with the oil, oregano, garlic powder, paprika, salt and pepper. Transfer to a large sheet pan and roast for 20 minutes. Turn the potato wedges over and roast 10 to 15 minutes, until golden brown and tender.

  • Step 3

    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.)

  • Step 4

    Divide the potatoes among serving plates and top with the chili and, if desired, a dollop or two of guacamole and/or scallions.

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    Nutritional Facts

    Per serving (based on 6)

    • Calories

      360

    • Fat

      4 g

    • Carbohydrates

      69 g

    • Sodium

      540 mg

    • Protein

      13 g

    • Fiber

      10 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “The Meatless Monday Family Cookbook” by Jenn Sebestyen (Fair Winds Press, 2019).

    Tested by Joe Yonan.

    Published February 15, 2020

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