Mexican Bean Loaded Wedges
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Mexican Bean Loaded Wedges

Mexican Bean Loaded Wedges

with cheese, avocado salsa and creme fraiche

These Mexican spiced beany loaded wedges are a dish that will appeal to all. You definitely don't miss the meat with all of the amazing aspects of this veggie dish. Spiced beans, sprinkled cheese and avocado salsa top crispy wedges to make for an unmissable weeknight meal!

Tags:
Discovery
Veggie
Allergens:
Milk
Celery
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

3 unit(s)

Potatoes

2 unit(s)

Garlic

1 pack(s)

Black Beans

50 grams

Grated Cheese

(Contains Milk)

1 unit(s)

Lime

1 unit(s)

Avocado

1 unit(s)

Tomato

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Vegetable Stock

(Contains Celery)

65 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kJ)4072 kJ
Energy (kcal)973 kcal
Fat42.3 g
of which saturates15 g
Carbohydrate111.5 g
of which sugars17.4 g
Dietary Fiber18.8 g
Protein26.9 g
Cholesterol0 mg
Salt5.61 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve
Grater
Baking Sheet with Baking Paper

Instructions

Cook the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (peeling optional).
  • Pop the wedges onto a large (lined) baking tray.
  • Toss with salt, pepper and a drizzle of oil. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Drain and rinse the beans in a sieve.
  • Zest and quarter the lime.
  • Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.
  • Chop the tomato into 1cm chunks. 
Make the Salsa
3
  • In a bowl, combine the avocado, tomato and lime zest.
  • Toss with the juice from one lime wedge (double for 4p), a drizzle of oil, salt and pepper.
  • Taste and add more lime juice if needed.
  • Set your salsa aside until ready to serve.
Simmer the Mexican Beans
4
  • Place a pot over medium-high heat with a drizzle of oil
  • Add the garlic and Mexican spice mix. Cook until fragrant, 30 secs. 
  • Stir in the beans, passata, stock powder, ½ tsp sugar and 100ml water (double both for 4p).
  • Bring to the boil, then lower the heat and simmer until thickened, stirring occasionally, 8-10 mins.
Finishing Touches
5
  • When the sauce has thickened, squeeze in the juice of one lime wedge (double for 4p). 
  • Add a splash of water to loosen the sauce if you feel it's too thick.
  • Taste and season with salt, pepper and more lime juice if needed.
  • Remove the pot from the heat.
Load and Serve
6
  • Share the wedges between plates and spoon the bean mixture over the top (reheat first if needed).
  • Sprinkle over the cheese and avocado salsa.
  • Finish with a dollop of creme fraiche.
  • Serve any remaining lime wedges on the side for squeezing over.
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