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Chorizo Chilaquiles Loaded Sweet Potato Fries

Chorizo Chilaquiles Loaded Sweet Potato Fries

with beans, avo and Greek style cheese
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
978 kcal
Protein
: 
43g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Barley
  • Cereals containing gluten
  • Wheat
  • Sulphites
Serving amount

2 unit(s)

Sweet Potato

90 grams

Chorizo

(Contains: Milk)

100 grams

Greek Style Cheese

(Contains: Milk)

1 tin(s)

Tomato Paste

1 pack(s)

Black Beans

1 unit(s)

Onion

100 grams

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

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Water

2 unit(s)

Egg

Energy (kJ)4094 kJ
Energy (kcal)978 kcal
Fat43.9 g
of which saturates14.4 g
Carbohydrate91.2 g
of which sugars29.1 g
Dietary Fiber21.3 g
Protein43 g
Salt4.4 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.
•Sieve
•Baking Sheet with Baking Paper

Cooking steps

Roast the Sweet Potatoes
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.

Get Prepped
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.
Time to Fry
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.
Add the Flavour
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.
Fry the Eggs
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.
Divide and Serve
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 Greek style cheese. 
Meal right image

Explore Similar Recipes

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