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Mexican Bean Loaded Wedges with Chorizo
Mexican Bean Loaded Wedges  with Chorizo

Mexican Bean Loaded Wedges with Chorizo

with cheese, smashed avo 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 smashed avo top crispy wedges to make for an unmissable weeknight meal!

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

90 grams

Chorizo

(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)4098 kJ
Energy (kcal)979 kcal
Fat39.2 g
of which saturates18.2 g
Carbohydrate99.6 g
of which sugars18.7 g
Dietary Fiber28.3 g
Protein36.2 g
Cholesterol0 mg
Salt6.54 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

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.
  • Roughly chop the tomato.
Start Frying
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. 

NOTE: Adding chorizo? Add to the pan and fry until starting to brown, 3-5 mins, before adding the garlic.

Simmer the Sauce
4
  • 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.
Finishing Touches
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.
Load and Serve
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 creme fraiche.