Zesty Beef and Bean Wedges
Get ready to elevate your snacking game with these savory and satisfying Zesty Beef and Bean Wedges! Perfectly roasted russet potatoes form the crispy base for a bold and flavorful topping of spiced ground beef, hearty black beans, and zesty tomatoes with green chilies. This recipe is a feast of contrasting textures and tastes, all brought together with shredded cheddar cheese that melts irresistibly over the warm beef mixture. Topped with dollops of creamy sour cream, fresh cilantro, and green onions, these wedges are finished with a squeeze of lime for a tangy kick. Ready in under an hour, this versatile dish makes an excellent appetizer, hearty snack, or even a casual dinner for taco night with a twist. Serve these loaded potato wedges to wow your family or guests with their unbeatable flavor!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pound lean ground beef
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 15 ounces (1 can, drained and rinsed) canned black beans
- 10 ounces (1 can) canned diced tomatoes with green chilies
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 2 tablespoons (chopped) fresh cilantro
- 2 sliced green onions
- 1 cut into wedges lime
Instructions
Preheat your oven to 425°F (220°C).
Wash the russet potatoes thoroughly and cut each into 8 wedges.
Place the potato wedges in a large bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with salt, black pepper, and 0.5 teaspoon of ground cumin. Toss to coat evenly.
Arrange the potato wedges in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess fat.
Stir in the chili powder, 0.5 teaspoon of ground cumin, black beans, and diced tomatoes with green chilies. Simmer the mixture for 5-7 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste.
Once the potato wedges are done, remove them from the oven. Arrange them on a large serving platter or individual plates.
Spoon the beef and bean mixture over the potato wedges, ensuring even distribution.
Sprinkle shredded cheddar cheese over the top. The heat from the beef mixture will melt the cheese.
Dollop sour cream over the dish, then garnish with chopped cilantro and sliced green onions.
Serve immediately with lime wedges on the side for a tart, zesty finish.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 30.1 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3620 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
