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Potatoes, beans and salsa add up to an easy riff on chili fries

Roasted Potato Wedges With Black Bean Chili
Active time:20 mins
Total time:35 mins
Servings:4 to 6
Active time:20 mins
Total time:35 mins
Servings:4 to 6
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Here’s another way to cook up the protein-on-starch marriage that’s so popular the world over. You know, the one that produced black beans and rice in Cuba, pasta with lentils in Sicily and, for two examples closer to home, Cincinnati chili and Texas-style Frito pie.

It’s not all that different from nachos, except here the base of the dish is potato wedges tossed with herbs and spices and roasted until tender. While they’re going, you throw together one of the easiest black-bean chilis I’ve ever made: It depends on a jar of salsa and a couple other spices and needs just 10 or 15 minutes of cooking to take on deep flavors.

What to put on top? A dollop of guacamole, naturally, plus some scallions for crunch and more color.

The idea comes from “The Meatless Monday Family Cookbook” by Jenn Sebestyen (Fair Winds Press, 2019), but it should go without saying that it’s simple — and good enough — for any day of the week.


  • 4 large Yukon Gold or russet potatoes (12 ounces each), cut into 8 wedges each
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • Two (15-ounce) cans no-salt-added black beans, drained and rinsed
  • One (12-ounce) jar tomato-based salsa (1 1/2 cups)
  • 1/2 cup no-salt-added vegetable broth or water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Guacamole, for serving (optional)
  • Chopped scallions, for serving (optional)

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, 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.

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.

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

Tested by Joe Yonan; email questions to

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

NOTE: Nutritional analysis is based on 6 servings.

More Weeknight Vegetarian recipes from Voraciously:

Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right.

Add a fresh minestrone to your healthy soup rotation

Load up sweet potatoes with chickpeas and tahini for a new favorite dinner


Calories: 360; Total Fat: 4 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 540 mg; Carbohydrates: 69 g; Dietary Fiber: 10 g; Sugars: 3 g; Protein: 13 g.