---
title: Nacho-Rific Loaded Potato Wedges
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/nacho-rific-loaded-potato-wedges-6048cda03c36ab3a802263cf
servings: 2
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: Hard
allergens:
  - Milk
tags:
  - Veggie
  - Calorie Smart
rating: 4.5
rating_count: 6100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the tasty blend of textures and flavors
  - theme: Ease of prep
    text: Generally easy to make, though some found it time-consuming
image: "https://images.recipes.furrysalamander.com/nacho-rific-loaded-potato-wedges.avif"
---
Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Cut @potatoes{2%large} into ½-inch-thick wedges. Toss on a #baking sheet{} with a large drizzle of @cooking oil{2%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}.

Roast on top rack until browned and crispy ~{20%minutes}.

While potatoes roast, drain and rinse @black beans{1%can}. In a #medium pot{}, stir together beans, @southwest spice blend{1%tbsp}, @tex-mex paste{1%tbsp}, and @water{1/3%cup}. 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.

Meanwhile, halve and peel @onion{1%medium}; thinly slice one half. Mince a few slices until you have 2 tbsp. Quarter @lime{1%unit}. Dice @tomato{1%medium}. Roughly chop @cilantro{2%tbsp}.

In a #small bowl{}, combine sliced onion, juice from half the lime, @sugar{1/4%tsp}, 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.

In a second #small bowl{}, combine @guacamole{1/4%cup}, minced onion, and half the cilantro. Season with salt and pepper.

In a third #small bowl{}, combine @sour cream{1/4%cup} with a squeeze of lime juice to taste. Season with salt and pepper.

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{1%cup}. Return to oven until cheese melts ~{2%minutes}.

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{1%tbsp} to taste. Serve with any remaining lime wedges on the side.