---
title: "Nacho-Rific Loaded Potato Wedges"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/nacho-rific-loaded-potato-wedges-6048cda03c36ab3a802263cf
prep time: 15 minutes
cook time: 25 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, with some finding the beans too spicy or smoky."
  - theme: Ease of prep
    text: "Generally easy to make, though some found it time-consuming with multiple steps and toppings to prepare."
nutrition:
  calories: 570
  protein: 20
  fat: 30
  saturated fat: 9
  carbohydrates: 53
  sugar: 10
  fiber: 12
  cholesterol: 25
  sodium: 1730
  potassium: 800
  calcium: 300
  iron: 3.6
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Tomato/nacho-rific-loaded-potato-wedges.avif"
---

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{24%oz} into 1/2-inch-thick wedges. Toss on a #baking sheet{} with a large drizzle of @cooking oil{4%tsp}, @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}.

While potatoes roast, drain and rinse @black beans{1%unit} in a #strainer{}.
In a #medium pot{}, stir together beans, @southwest spice blend{1%tbsp}, @Tex-Mex Paste{1%unit}, 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.

Meanwhile, halve and peel @onion{1%unit}; 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{1%unit}. Dice @tomato{1%unit}. Roughly chop @cilantro{1%oz}.
In a #small bowl{}, combine sliced onion, juice from half the lime, 1/4 tsp of the @sugar{2%tsp} (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.

In a second #small bowl{}, combine @guacamole{1%tbsp}, minced onion, and half the cilantro. Season with @salt{} and @black pepper{}.
In a third #small bowl{}, combine @sour cream{2%tbsp} with a squeeze of lime juice to taste. Season with @salt{} and @black pepper{}.

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{1%cup}.
Return to oven until cheese melts, ~{2%minutes} to ~{3%minutes} more.

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%tsp} to taste. Serve with any remaining lime wedges on the side.