It’s time to move wedges from the side to the main part of your plate! To make it work, we enlisted a few flavour-packed helping hands – tomato, corn, caramelised onion chutney and avocado, plus a scattering of melted cheese. Dig in!
Always refer to the product label for the most accurate ingredient and allergen information.
Mexican Fiesta spice blend(May be presentGluten)
shredded Cheddar cheese(ContainsMilk)
caramelised onion chutney
SPICY! The spice blend is spicy, add less if you are sensitive to heat! Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the Mexican Fiesta spice blend and season with a pinch of salt and pepper. Toss to coat. Place the corn on the same oven tray, drizzle with olive oil and season with salt and pepper. Roast until the potato is tender and the corn is bright yellow, 20-25 minutes.
TIP: The potato will continue cooking in step 4! TIP: Spread the potato across two trays if it can't fit in a single layer!
While the veggies are roasting, finely chop the tomato. Thinly slice the spring onion. Slice the lemon into wedges. Drain and rinse the black beans (see ingredients list).
Remove the oven tray with the potato and corn after 20 minutes. Transfer the corn to a plate and set aside. Sprinkle the black beans and shredded Cheddar cheese over the potato wedges and bake until the wedges are tender and the cheese is melted, 5 minutes.
While the cheese is melting, scoop out the avocado flesh using a spoon. In a medium bowl, mash the avocado with a squeeze of lemon juice and a drizzle of olive oil until smooth. Add the spring onion and season to taste with salt and pepper.
When the corn is cool enough to handle, slice the kernels off the cob.
Divide the cheesy potato wedges between plates and top with the caramelised onion chutney, mashed avo and Greek yoghurt. Sprinkle with the corn kernels and tomato. Serve with the remaining lemon wedges.