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.
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)
Position a rack in the middle of the oven and preheat to 400 degrees.
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.
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.)
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 email@example.com.
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NOTE: Nutritional analysis is based on 6 servings.
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.