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
- 1/4 teaspoon fine 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
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 sheet pan and roast for 20 minutes. Turn the potato wedges over and roast 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.
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