Ingredients

For the crispy potatoes

  • 4 medium potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

For the black bean topping

  • 1½ cups cooked black beans, drained
  • 1 avocado, diced
  • ½ cup corn
  • 1 tomato, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, finely chopped (optional)

Dressing

  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Prepare potatoes: Toss potato wedges with olive oil, paprika, garlic powder, cumin, salt, and pepper.
  2. Bake: Spread on a baking sheet and bake at 220°C (425°F) for 30–40 minutes, turning halfway, until golden and crispy.
  3. Make salsa: Combine black beans, avocado, corn, tomato, onion, cilantro, and jalapeño.
  4. Add dressing: Mix lime juice, olive oil, cumin, salt, and pepper. Pour over the salsa and gently toss.
  5. Assemble: Place crispy potatoes on a plate and generously spoon the black-bean avocado salsa over them.
  6. Serve: Finish with extra cilantro and lime wedges.

Serves: 3–4 | Prep: 15 min | Cook: 30–40 min