Nacho-Rific Loaded Potato Wedges

🥘 Ingredients

• black beans
  1 can
• black pepper
  1 tsp
• cilantro
  2 tbsp
• cooking oil
  2 tbsp
• guacamole
  4 tbsp
• hot sauce
  1 tbsp
• lime
  1 unit
• mexican cheese blend
  1 c
• onion
  1 medium
• potatoes
  2 large
• salt
  1 tsp
• sour cream
  4 tbsp
• southwest spice blend
  1 tbsp
• sugar
  1/4 tsp
• tex-mex paste
  1 tbsp
• tomato
  1 medium
• water
  1/3 c

🍳 Cookware

• baking sheet
• medium pot
• small bowl
• small bowl
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of cooking oil , salt , and black pepper .

   potatoes: 2 large, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Roast on top rack until browned and crispy ⏱️ 20 minutes .
3. 

   3

   While potatoes roast, drain and rinse black beans . In a medium pot , stir together beans, southwest spice blend , tex-mex paste , and water . Bring to a simmer over medium-high heat; cook until liquid has mostly evaporated and beans are saucy ⏱️ 8 minutes . Season with salt and pepper. Reduce heat to low and cover to keep warm.

   black beans: 1 can, southwest spice blend: 1 tbsp, tex-mex paste: 1 tbsp, water: 1/3 c
4. 

   4

   Meanwhile, halve and peel onion ; thinly slice one half. Mince a few slices until you have 2 tbsp. Quarter lime . Dice tomato . Roughly chop cilantro .

   onion: 1 medium, lime: 1 unit, tomato: 1 medium, cilantro: 2 tbsp
5. 

   5

   In a small bowl , combine sliced onion, juice from half the lime, sugar , a splash of water, and a pinch of salt. Cover with plastic wrap and microwave for 1 minute ⏱️ 1 minute . Let stand until ready to serve.

   sugar: 1/4 tsp
6. 

   6

   In a second small bowl , combine guacamole , minced onion, and half the cilantro. Season with salt and pepper.

   guacamole: 4 tbsp
7. 7

   In a third small bowl , combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper.

   sour cream: 4 tbsp
8. 8

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

   mexican cheese blend: 1 c
9. 9

   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 tbsp