Mexican Bean Loaded Wedges
with cheese, smashed avo and sour creamCalories
:
862 kcalProtein
:
27.3g proteinTotal
:
45 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
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!
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
100 grams
Smashed Avocado
1 unit(s)
Sweetcorn
65 grams
Sour Cream
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3608 kJ
Energy (kcal)862 kcal
Fat26.1 g
of which saturates12.7 g
Carbohydrate106.8 g
of which sugars22.6 g
Dietary Fiber29.4 g
Protein27.3 g
Salt3.3 g
Potassium1129.4 mg
Calcium15.1 mg
Iron0.3 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
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
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.
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain and rinse the beans in a sieve.
- Roughly chop the tomato.
- Drain the sweetcorn in a sieve.
3
- Place a pot over medium-high heat with a drizzle of oil.
- Add the garlic and Mexican spice mix. Cook until fragrant, 30 secs.
4
- Stir in the sweetcorn, 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.
5
- 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.
6
- Share the wedges between plates and spoon the bean mixture over the top (reheat first if needed).
- Sprinkle over the tomatoes and cheese and spoon over the smashed avo.
- Finish with a dollop of sour cream.
