Loaded black bean wedges

Ingredients

• 100g rolled oats 
• 500g white potatoes 
• 200ml water
• 2 tins of black beans (rinsed and drained)
• 500g tomato passata
• 2 fresh chillies (sliced)
• 1 tin of kidney beans (rinsed and drained) 
• 1 vegetable stockpot *
• 2 tsp smoked paprika
• 1 tsp cumin 
• 2 peppers (Sliced)
• 4 garlic cloves (crushed) 
• 1 small red onion (finely chopped)
• A handful of chopped parsley 
• 2 tbsp olive oil
• Optional: Grated cheese** and extra sliced chillies to serve 

*I used a Knorr smoked paprika & sundried tomato stock pot

**I used Eat Lean Protein Cheese

Method

1) Pre heat the oven to 200°C.

2) Wash and dry potatoes, then cut them into wedges. Place them on a baking tray with a drizzle of olive oil, salt, pepper and oregano and bake for 35-40 mins (or until wedges are crispy).

3) While the wedges are baking, fry the onion, garlic and chillies in 1 tbsp olive oil until onion turns translucent.

4) Add the peppers and cook for 2 more minutes. 

5) Next, add the black beans and spices. Then mix in the tomato passata and cook for 2 minutes.

6) Add the stockpot along with 200ml of water and bring the beans to the boil.

7) Mix in the kidney beans and simmer the pot for 15 minutes. Once the beans are ready, leave them to cool before serving. 

8) OPTIONAL: Load up your wedges and serve them with grated cheese, extra sliced chillies and a side salad.