Double Chorizo Chilaquiles Loaded Sweet Potato Fries
with beans, avo and crumbled fetaCalories
:
1135 kcalProtein
:
59.1g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
High Veggie
Egg(s) not included
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Wheat
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Sweet Potato
180 grams
Chorizo
(Contains: Milk)
1 tin(s)
Tomato Paste
1 pack(s)
Black Beans
1 unit(s)
Onion
1 unit(s)
Tomato
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 unit(s)
Avocado
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Honey
1 pack(s)
Feta D.O.P
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
2 unit(s)
Egg
Nutrition Values
Energy (kJ)4750 kJ
Energy (kcal)1135 kcal
Fat57 g
of which saturates19.4 g
Carbohydrate93 g
of which sugars29.3 g
Dietary Fiber21.3 g
Protein59.1 g
Salt5.8 g
Trans Fat3.1 g
Potassium1564.1 mg
Calcium95.1 mg
Iron2.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips.
- Pop onto a large (lined) baking tray. Toss with oil, half the Mexican spice, salt and pepper.
- Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Drain and rinse the beans in a sieve.
- Cut the tomato into 2cm chunks. Halve, peel and slice the onion as thinly as you can.
- Halve the avocado and remove the pit. Chop into chunks (while still in its skin) then use a tablespoon to scoop it out.
- Add the tomato and half the onion to a bowl along with the vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, continuing to stir frequently.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the pan is hot, add the chorizo and remaining onion and fry until it starts to brown, 5-6 mins.
4
- Add the remaining Mexican spice and the tomato paste to the pan, stirring for 1 min. Season with salt and pepper.
- Add the beans to the pan and roughly mash half using a potato masher or the back of a fork.
- Add the stock, honey and 175ml of water (per 2P) for the beans. Stir well to combine.
- Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins.
5
- Place a separate pan over medium-high heat with a drizzle of oil.
- Once hot, crack in your egg (1 per person).
- Cook for 4-5 mins, or until the egg white is cooked and the yolk is your desired firmness. Lower the heat as needed.
6
- Divide the sweet potato fries between bowls.
- Top with the spiced chorizo beans, fried eggs, tomato salsa and avocado.
- Finish with a crumble of the feta.
