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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!
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
- 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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