Give potato wedges a Mexican makeover and upgrade their status from side dish to main. Load roasted potatoes with spicy black beans and melted cheese, then top with a green salad. This recipe comes from Dinnerly, Australias most affordable meal-kit. There is a rotating menu with 14 picks each week, including plenty the kids will love!



  • 1kg white washed potatoes
  • 800g black beans (or 2 cans)
  • 40g chipotle in adobo sauce
  • 100g cheddar cheese
  • 120g banana shallots
  • 200g mixed salad leaves
  • 2 garlic cloves
  • 80ml (⅓ cup) olive oil
  • 1 tbs white wine or red wine vinegar
  • 2 tsp honey
  • 1 tsp dijon mustard
  • 2 tbs tomato paste




  1. Prep ingredients

Preheat the oven to 220C. Line an oven tray with baking paper. Cut the unpeeled potatoes into 3cm-thick wedges. Crush or finely chop 2 garlic cloves. Drain and rinse the black beans. Thinly slice the shallots. Coarsely grate the cheese.


  1. Roast potato wedges

Put the potato the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until tender and golden.


  1. Cook chipotle beans

Meanwhile, heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the garlic for 30 secs or until fragrant. Add the beans, chipotle (see Make it yours), 1 tbs / 2 tbs tomato paste and 125ml (½ cup) water and stir to combine. Cook, covered, for 8-10 mins until the beans have broken down slightly. Remove the pan from heat. Taste, then season with salt and pepper.


  1. Make shallot dressing

Meanwhile, put 2 tbs olive oil, 1 tbs white wine vinegar, 2 tsp honey and 1 tsp dijon mustard in a large bowl and season with salt and pepper. Stir in the shallot and set aside.


  1. Serve up

Spoon the beans over the potato wedges, scatter with the cheese and bake for a further 5 mins or until melted. Add the leaves to the dressing and toss to combine. Divide the wedges and salad among plates and enjoy.


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