Vegan Chili Cheese Fries

Preheat the oven to 200C. Clean and cut the potatoes into big wedges. Boil the wedges for 10 minutes and place them on a baking tray. Coat with a few tablespoons of oil and bake for about 40 minutes until they are crispy.
While the potatoes are baking, prepare the chili beans. Heat 1 tablespoon of olive oil in a large saucepan.
Add onion and garlic, stir fry for a couple of minutes until the onion has softened. Finely chop and add the red peppers, cayenne or chili flakes, cumin and smoked paprika.
Cook for one more minute until fragrant and add the tomatoes. Stir until all the ingredients are combined well and add the beans.
Simmer for 15-20 minutes until the sauce has thickened. Adjust with salt and pepper to taste.
To make the salsa verde add the cilantro, fresh green chili, olive oil, apple cider vinegar, lime juice and salt into a blender jug. Blend until smooth consistency.
Place the baked potatoes on a serving plate. Add the chili beans on the top of the potatoes. Drizzle some salsa verde, and grate your favourite vegan cheese on the top. If you prefer your cheese melted, place under the grill for a few seconds.