Mexican Bean, Beef & Veggie Loaded Wedges
with Corn & Pickled Onion Salsa
In our kitchen, we love Latin flavours, especially these loaded wedges that require no cutlery in order to devour these delights. With black beans and beef we've got ample protein that pairs with the crispy wedges and cherry tomato salsa, so well!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Black Beans
1
Capsicum
1 packet
Coriander
1 tin
Sweetcorn
2
Garlic
1 sachet
Mexican Fiesta Spice Blend
1 packet
Plant-Based Mayonnaise
3
Potato
1
Cucumber
1 packet
Snacking Tomatoes
1 packet
Tomato Paste
250 g
Beef Mince
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Meanwhile, finely chop garlic. Halve snacking tomatoes. • Drain sweetcorn. • Drain and rinse black beans. • Grate carrot.
• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, capsicum and remaining onion, breaking up with a spoon, unti browned and veggies are tender, 3-4 minutes. • Add black beans and cook, stirring, until tender, 2 minutes. • SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. Add tomato paste, garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Stir through the water and plant-based butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste with salt and pepper. TIP: Add another splash of water if the mixture seems dry.
• Drain pickled onion, reserving a splash of the pickling liquid. • In a medium bowl, combine corn, snacking tomatoes, pickled onion, a drizzle of olive oil and the reserved pickling liquid. Toss to combine and season.
• Divide potato wedges between plates. • Top with beef and black beans, corn and pickled onion salsa and plant-based mayonnaise. • Tear over coriander to serve. Enjoy!
