Mexican Bean & Veggie Loaded Wedges
with Corn & Pickled Onion Salsa
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
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
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
Utensils
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, rough chop baby spinach leaves. • Finely chop garlic and snacking tomatoes. • Grate carrot.
• Drain sweetcorn. • Drain and rinse black beans.
• 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.
• In a medium bowl, combine corn, tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Divide potato wedges between plates. • Top with Mexican beans, corn salsa and plant-based mayonnaise. • Tear over coriander to serve. Enjoy!
