Mexican Bean Loaded Wedges

Name: Mexican Bean Loaded Wedges with cheese, avocado salsa and creme fraiche
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 600 grams Potatoes; 2 unit(s) Garlic; 1 pack(s) Black Beans; 50 grams Grated Cheese; 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; 65 grams Creme Fraiche; 1 sachet(s) Mango Chutney; to taste Salt; to taste Pepper; to taste Sugar; to taste Water; to taste Oil

with cheese, avocado salsa and creme fraiche

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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:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

Total45 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

2 unit(s)

Garlic

1 pack(s)

Black Beans

50 grams

Grated Cheese

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

65 grams

Creme Fraiche

1 sachet(s)

Mango Chutney

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)4078 kJ

Energy (kcal)975 kcal

Fat40.9 g

of which saturates14.1 g

Carbohydrate113.4 g

of which sugars28.3 g

Dietary Fiber22.9 g

Protein27.3 g

Salt5.5 g

Trans Fat3.1 g

Potassium678.6 mg

Calcium23.9 mg

Iron0.7 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

•Baking Sheet with Baking Paper

Cooking Steps

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.

Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the beans in a sieve.
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.
In a bowl, combine the avocado and tomato.
Toss with the juice from one lime wedge (per 2P), a drizzle of oil, salt and pepper.
Taste and add more lime juice if needed. Set your salsa aside until ready to serve.

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, mango chutney, passata, stock, ½ tsp sugar (per 2P) and 100ml water (per 2P).
Bring to the boil, then lower the heat and simmer until thickened, stirring occasionally, 8-10 mins.

When the sauce has thickened, squeeze in the juice of one lime wedge (per 2P).
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.

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.