Potato Wedges with Mexican-style Vegetables and Guacamole

Summary

Ingredients

• 5 large potato (s)
• 3 tablespoon olive oil
• salt and pepper
• Paprika powder

For the vegetables:

• 1 onion (s)
• 2 large bell peppers, (red and green)
• 1 can corn, (280 g)
• 1 can kidney beans, (280 g)
• 1 small chilli pepper (s)
• some oil
• 250 ml tomato (s), strained or in pieces
• salt and pepper
• 1 pinch cayenne pepper
• 1 teaspoon paprika powder, noble sweet

For the sauce: (guacamole)

• 150 g yourt or soy yourt
• 1 avocado (s), very ripe
• 1 clove garlic
• some lemon juice
• 1 tomato (s)
• Salt and pepper

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Instructions

1. Wash the potatoes well, do not peel them. Cut into wedges and place them in a baking dish. Drizzle with olive oil, add the spices and mix well. Cook in a preheated oven at approx. 200 ° C (convection) for about 25-40 minutes, depending on the thickness of the gap, turning over and over again.
2. In the meantime, peel the onion and cut into cubes. Wash and clean the peppers and also cut into cubes. Drain the corn and kidney beans well. Clean the chilli pepper and chop it very finely.
3. Heat the oil, fry the onion, paprika and chilli in it a little, deglaze with the tomatoes and simmer for 5-10 minutes. Then add corn and beans and season with the spices.
4. For the guacamole, peel the avocado and remove the core. Put the avocado meat in pieces in a bowl, add lemon juice and yogurt and puree or mash with a fork. Finely chop the garlic, cut the tomato into fine cubes and mix in, season with salt and pepper.
5. Arrange the potatoes with the vegetables and the guacamole on plates.
6. A Mexican beer goes well with it.
7. If soy yogurt is used, this dish is vegan.