2largeBaking PotatoCut into quarter-inch-thick strips (like Russet)
4tablespoonsOlive OilDivided
1mediumOnionDiced
2clovesGarlicMinced
1largeOrange Bell PepperOr yellow bell pepper, diced
115 oz canBlack BeansDrained and thoroughly rinsed
2/3cupDiced Tomatoes
2teaspoonsOregano
2teaspoonsOnion Powder
2teaspoonsGarlic Powder
1/2teaspoonPaprika
1/2teaspoonCumin
1/4teaspoonChili Powder
1cupShredded Cheddar Cheese
1/4cupChivesChopped
salt and freshly ground black pepper
Instructions
Preheat oven to 425°F.
Pile the potato strips onto a parchment-lined baking sheet and add 3 tablespoons olive oil. Season thoroughly with salt and pepper. Toss and mix the potatoes until all potatoes are well coated with oil. Arrange potatoes on baking sheet so that they are evenly spread and not overlapping. Cook in the oven until crisp and golden, about 30 minutes.
Meanwhile, as potatoes are cooking, heat 1 tablespoon olive oil in a sauté pan over medium heat. Cook onion, garlic, and bell pepper until softened, about 4-5 minutes. Add black beans and chopped tomatoes and season thoroughly with salt and pepper. Reduce heat to medium-low. Add oregano, onion powder, garlic powder, paprika, cumin, and chili powder, and stir until well combined.
Arrange the oven fries on serving plates and top with heaping spoonfuls of the black bean chili. Top with cheddar cheese and chopped chives. Serve immediately.