Mexican Bean & Veggie Loaded Wedges

Name: Mexican Bean & Veggie Loaded Wedges with Corn & Pickled Onion Salsa
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 potato; 1 packet baby spinach leaves; 3 clove garlic; 1 packet snacking tomatoes; 1 carrot; 1 tin sweetcorn; 1 packet black beans; 1 packet tomato paste; 1 sachet Mexican Fiesta spice blend; ½ cup water; 20 g plant-based butter; drizzle white wine vinegar; 1 packet Plant-Based Mayonnaise; 1 packet coriander

with Corn & Pickled Onion Salsa

4.5(135)

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Calories

:

720 kcal

Protein

:

34.1g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Plant Based

Spicy

Climate Superstar

Over 30g protein

In our kitchen, we love loaded wedges just as much as the next person, especially when we realise that no cutlery is needed to devour these delights. With black beans we've got ample protein that pairs with the crispy wedges and salsa, so well! *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

3

potato

1 packet

baby spinach leaves

3 clove

garlic

1 packet

snacking tomatoes

1

carrot

1 tin

sweetcorn

1 packet

black beans

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 packet

Plant-Based Mayonnaise

1 packet

coriander

Not included in your delivery

olive oil

½ cup

water

20 g

plant-based butter

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3014 kJ

Calories720 kcal

Fat25.8 g

of which saturates3.2 g

Carbohydrate84.7 g

of which sugars21.1 g

Dietary Fibre23.2 g

Protein34.1 g

Sodium1069 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• 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.

2

• Meanwhile, rough chop baby spinach leaves. • Finely chop garlic and snacking tomatoes. • Grate carrot.

3

• Drain sweetcorn. • Drain and rinse black beans.

4

• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until 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 with salt and pepper.

TIP: Add another splash of water if the mixture seems dry.