Roasted Potato Wedges With Black Bean Chili 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Feb 16, 2020

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


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 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)

Directions

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 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.

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Recipe Source

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

Tested by Joe Yonan.

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