Mexican Bean Loaded Wedges with Halloumi
with cheese, smashed avo and creme fraicheCalories
:
1142 kcalProtein
:
46g proteinTotal
:
45 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
A recipe conveniently customised just to your liking.
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
200 grams
Halloumi
(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)4780 kJ
Energy (kcal)1142 kcal
Fat52.4 g
of which saturates31.5 g
Carbohydrate100.8 g
of which sugars20.1 g
Dietary Fiber28.3 g
Protein46 g
Salt7.7 g
Potassium1123.5 mg
Calcium14.8 mg
Iron0.1 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
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.
3
- Meanwhile, drain the halloumi then cut into slices (3 per person).
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove once cooked.
- 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 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 halloumi and a dollop of creme fraiche.
