Loaded Spiced Wedges
with Caramelised Onion & Mashed Avocado- Milk
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 – tomato, corn, caramelised onion chutney and avocado, plus a scattering of melted cheese. Dig in!
Ingredients
3
potato
1 sachet
All-American spice blend
1
capsicum
1 tin
sweetcorn
1
tomato
2 bunch
spring onions
½ tin
black beans
1 sachet
garlic & herb seasoning
1 packet
Cheddar cheese
(Contains: Milk;)
1
avocado
1 packet
caramelised onion chutney
1 packet
Greek-style yoghurt
(Contains: Milk;)
1
lime
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle with the AllAmerican spice blend and season with salt and pepper. Toss to coat. Roast until the potatoes are tender, 20-25 minutes. TIP: Divide the potato between two trays if it can't fit in a single layer!
While the wedges are roasting, slice the capsicum into thin strips. Drain the sweetcorn. Drain and rinse the black beans (see ingredients).
Place the capsicum, sweetcorn, beans and garlic & herb seasoning on a second lined oven tray, drizzle with olive oil and season. Toss to coat and cook for 20 minutes.
While the veggies are cooking, finely chop the tomato. Place tomato in a small bowl and season to taste. Thinly slice the spring onion. Slice the lime into wedges.
Scoop out the avocado flesh using a spoon. In a medium bowl, mash the avocado with a squeeze of lime juice and a drizzle of olive oil until smooth. Add the spring onion and season with salt and pepper. Set aside. After the beans and veggies have finished roasting, sprinkle the shredded Cheddar cheese over the mixture and roast for a further 5 minutes.
Divide the wedges between plates and top with the cheesy bean & veggie mixture. Top with the caramelised onion chutney, tomato, mashed avocado and Greek-style yoghurt. Serve with the remaining lime wedges.
