- 1 pouch of BeanVIVO Three-Bean Vegan Chili
- 3 russet potatoes into wedges
- 3 tbsp olive oil
- 1 tbsp paprika
- 2 tbsp sea salt
- 1 cup Mexican cheese blend
- 3 tbsp finely-chopped scallions or coriander
Preheat your oven to 400 degrees. Prepare a baking sheet with foil and cooking spray.
Cut russet potatoes into wedges. Toss potatoes in a bowl with olive oil, salt, a pinch of paprika, and any other spices (we like adding garlic powder and onion powder). Arrange potato wedges in a single layer on your prepared baking sheet.
Bake potatoes for 30-35 minutes or until golden brown, and then add a generous layer of cheese followed by BeanVIVO Three-Bean Vegan Chili.
Bake for another 5-10 minutes, or until these cheese and beans have started to bubble slightly.
Top with finely-chopped green onions or coriander and Enjoy!