Mexican Bean Loaded Wedges

Name: Mexican Bean Loaded Wedges with cheese, smashed avo and creme fraiche
Total time: 45 min
Yield: 2
Cuisine: South American
Ingredients: 600 grams Potatoes; 2 unit(s) Garlic; 1 pack(s) Black Beans; 50 grams Grated Cheese; 1 unit(s) Tomato; 2 sachet(s) Mexican Style Spice Mix; 1 pack(s) Passata; 1 sachet(s) Vegetable Stock; 65 grams Creme Fraiche; 100 grams Smashed Avocado; ½ tsp Sugar; to taste Salt; to taste Pepper; to taste Water; to taste Oil

with cheese, smashed avo 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 smashed avo 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

(Contains: Milk)

1 unit(s)

Tomato

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Vegetable Stock

65 grams

Creme Fraiche

(Contains: Milk)

100 grams

Smashed Avocado

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)3454 kJ

Energy (kcal)825 kcal

Fat27.4 g

of which saturates14 g

Carbohydrate97.8 g

of which sugars18.1 g

Dietary Fiber28.3 g

Protein26 g

Cholesterol0 mg

Salt5.24 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

•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.

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, 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.

Add a splash of water to loosen the sauce if you feel it's too thick.
Taste and season with salt and pepper.
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 spoon over the smashed avo.
Finish with a dollop of creme fraiche.