Nacho-Rific Loaded Potato Wedges

🥘 Ingredients

• Tex-Mex Paste
  1 unit
• black beans
  1 unit
• black pepper
• cilantro
  1 oz
• cooking oil
  4 tsp
• guacamole
  1 tbsp
• hot sauce
  1 tsp
• lime
  1 unit
• mexican cheese blend
  1 c
• onion
  1 unit
• potatoes
  24 oz
• salt
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  2 tsp
• tomato
  1 unit
• water

🍳 Cookware

• baking sheet
• strainer
• medium pot
• small bowl
• plastic wrap
• small bowl
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . (For 4, divide between 2 sheets; roast on top and middle racks.) Roast on top rack until browned and crispy, ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes: 24 oz, cooking oil: 4 tsp, salt, black pepper
2. 

   2

   While potatoes roast, drain and rinse black beans in a strainer . In a medium pot , stir together beans, southwest spice blend , Tex-Mex Paste , and 1/3 cup water (1/2 cup for 4 servings). Bring to a simmer over medium-high heat; cook until liquid has mostly evaporated and beans are saucy, ⏱️ 8 minutes to ⏱️ 10 minutes . Season with salt and black pepper . Reduce heat to low and cover to keep warm.

   black beans: 1 unit, southwest spice blend: 1 tbsp, Tex-Mex Paste: 1 unit, water, salt, black pepper
3. 

   3

   Meanwhile, halve and peel onion ; thinly slice one half. Mince a few slices until you have 2 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 4 TBSP.) Quarter lime . Dice tomato . Roughly chop cilantro . In a small bowl , combine sliced onion, juice from half the lime, 1/4 tsp of the sugar (1/2 tsp for 4 servings), a splash of water, and a pinch of salt. Cover with plastic wrap and microwave for ⏱️ 1 minute . Let stand until ready to serve.

   onion: 1 unit, lime: 1 unit, tomato: 1 unit, cilantro: 1 oz, sugar: 2 tsp
4. 

   4

   In a second small bowl , combine guacamole , minced onion, and half the cilantro. Season with salt and black pepper . In a third small bowl , combine sour cream with a squeeze of lime juice to taste. Season with salt and black pepper .

   guacamole: 1 tbsp, salt, black pepper, sour cream: 2 tbsp, salt, black pepper
5. 

   5

   Once potatoes are done, remove baking sheet from oven; carefully arrange into two piles on sheet. (For 4 servings, arrange into two piles on each sheet.) Evenly top each pile with beans and mexican cheese blend . Return to oven until cheese melts, ⏱️ 2 minutes to ⏱️ 3 minutes more.

   mexican cheese blend: 1 c
6. 

   6

   Divide loaded potato wedges between plates; dollop with guacamole and lime sour cream. Top with tomato, remaining cilantro, and as much pickled onion (draining first) as you like. Drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.

   hot sauce: 1 tsp