Loaded Spiced Wedges

Name: Loaded Spiced Wedges with Caramelised Onion & Mashed Avocado
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 3 unit potatoes; 1 sachet Mexican Fiesta spice blend; 1 unit corn; 1 unit tomato; 1 bunch spring onions; 1 unit lemon; ½ tin black beans; 1 packet Cheddar cheese; 1 unit avocado; 1 packet caramelised onion chutney; 1 packet Greek-style yoghurt

with Caramelised Onion & Mashed Avocado

Get up to $200 off!

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!

Tags:

Not Suitable for Coeliacs

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 unit

potatoes

1 sachet

Mexican Fiesta spice blend

1 unit

corn

1 unit

tomato

1 bunch

spring onions

1 unit

lemon

½ tin

black beans

1 packet

Cheddar cheese

(Contains: Milk;)

1 unit

avocado

1 packet

caramelised onion chutney

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories3093 kcal

Fat34.8 g

of which saturates10.6 g

Carbohydrate69.5 g

of which sugars19.4 g

Dietary Fibre0 g

Protein25 g

Cholesterol0 mg

Sodium1044 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

Cooking Steps

PDF

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 cob 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 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, 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. Finely chop the tomato.

Divide the loaded spiced 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.