Roasted potato wedges with black bean chilli

Fat steak fries topped with a super-quick chilli: It doesn't get much easier, nor much more satisfying.

Ingredients

4	Potatoes, cut into 8 wedges each
1 Tbsp	Extra virgin olive oil
1 tsp	Dried oregano
½ tsp	Garlic powder
½ tsp	Paprika
½ tsp	Kosher salt, or more to taste
¼ tsp	Freshly ground black pepper
2 cans	Black beans, (400g each) drained and rinsed
1 jar	Tomato salsa, (350g)
½ cup	Vegetable stock, or water
1 Tbsp	Chilli powder
1 tsp	Ground cumin
1 cup	Guacamole, for serving
½ cup	Spring onions, chopped, for serving

Directions

1. Position a rack in the middle of the oven and preheat to 400 degrees.
2. In a large bowl, toss the potato wedges with the oil, oregano, garlic powder, paprika, salt and pepper. Transfer to a large, rimmed baking sheet and roast for 20 minutes. Turn the potato wedges over and roast for an additional 10 to 15 minutes, until golden brown and tender.
3. Meanwhile, in a medium pot over medium-high heat, stir together the beans, salsa, broth or water, chilli powder and cumin. Bring to a boil, then reduce the heat to medium-low and simmer for 10 to 15 minutes. (If desired, use a potato masher to mash half the black beans for a thicker chilli.)
4. Divide the potatoes among serving plates and top with the chilli and, if desired, a dollop or two of guacamole and/or spring onions.