This finger food came together yesterday while hubby was watching the Daytona 500.  Hubby is a huge race fan and because this was the first race of the year, he wanted something easy-to-eat while he watched the race.  As I mentioned previously, hubby loves potatoes, so I decided to use up some leftover ingredients sitting in our fridge and the result is Mexican-inspired potato wedges!

Feel free to experiment with whatever Mexican flavors YOU enjoy… the ingredients in this recipe are there simply because I needed to use them or throw them away… and I hate throwing food away!

Mexi Potato Wedges

4 – large russet potatoes
olive oil
1 – tbsp taco seasoning
6 – tbsp black beans
2 – tbsp corn
2 – tbsp rice
2 – tbsp salsa
2 – tbsp onion, diced
Shredded “cheese”

Preheat oven to 375 degrees.  Pierce potatoes and bake for one hour.  Along potatoes to cool enough to touch then cut lengthwise into quarters.  Reduce over heat to 350 degrees.  Scoop out pulp, leaving at least 1/4 in. shell and save pulp for another use.  Brush potatoes (both sides) with olive oil.  Sprinkle potatoes with taco seasoning. Combine remaining ingredients except for cheese in a bowl and mash together. Spoon mixture onto potato wedges.  Top with shredded cheese (I used vegan gourmet). Bake potato wedges for 10 to 20 minutes, depending on thickness of the spud.