Loaded Potato Wedges with Guacamole and Lime Crema

Forget tortilla chips-these loaded potato wedges are the ultimate nacho-inspired dish. Crispy oven-roasted potato wedges are topped with saucy spiced black beans and plenty of melty cheese, then finished with creamy guacamole, tangy lime crema, pickled red onion, fresh tomato and cilantro. Every bite is a flavor explosion.

This recipe is fully customizable: pile on your favorite toppings, adjust the heat with hot sauce and enjoy a fun, hands-on meal that’s perfect for sharing. Whether you’re hosting game night or craving a hearty vegetarian dinner, these loaded wedges deliver.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and cut potatoes into wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
2. Meanwhile, thinly slice the onion. In a small bowl, combine sliced onion with a squeeze of lime juice and a pinch of salt. Set aside to quick-pickle.
3. Drain and rinse black beans. In a small saucepan, combine beans, Tex-Mex paste and 2 tablespoons water. Warm over medium heat, stirring occasionally, until thickened and heated through.
4. In another small bowl, mix sour cream with the juice of half the lime and a pinch of salt to make lime crema. Chop tomato and cilantro.
5. When wedges are done, remove from oven. Spoon the black bean mixture over the wedges, then sprinkle with Mexican cheese blend. Return to oven for 3-5 minutes, until cheese is melted.
6. Transfer loaded wedges to a platter. Dollop with guacamole, drizzle with lime crema and top with pickled onion, chopped tomato, cilantro and hot sauce. Serve immediately.

Recipe Tips

FAQ

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potato wedges work well. Adjust roasting time as needed, since they may cook faster.

How do I make this recipe vegan?

Use a dairy-free cheese alternative and replace sour cream with a plant-based version. The rest of the ingredients are already vegan.

Can I prepare any components ahead of time?

Absolutely. You can pickle the onion, make the lime crema and chop the tomato and cilantro up to a day in advance. Store in the refrigerator.