Loaded Mexican Wedges with Chilli Beans & Avocado Almond Sauce

Loaded Mexican Wedges with Chilli Beans & Avocado Almond Sauce

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 16, 2020.
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Ingredients

Wedges

  • 800g potatoes, cut into wedges
  • 2 tsp Smokin’ Mexican rub

Chilli Beans

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 3 cloves garlic, minced
  • 2 Tbsp chipotle sauce
  • 1 pack chipotle spices
  • 2 cans kidney beans, drained & rinsed
  • 2 cans chopped tomatoes
  • 1 pack cheese, grated

To Serve

  • 1/2 telegraph cucumber, finely diced
  • 1 pack avocado almond sauce
  • 125g sour cream
  • 1/2 pack baby spinach
  • 1 bunch coriander, leaves picked

Steps

  1. Preheat oven to 220°C. Cook wedges. Toss potatoes with a drizzle of oil and smokin’ Mexican rub on a lined oven tray. Season and roast for about 25 minutes, until golden and tender.
  2. Prep veggies. Heat a drizzle of oil in a fry-pan on high heat and cook onion for about 2 minutes, until tender and starting to brown. Reduce heat to medium and add carrot, 1/2 tsp salt, garlic, chipotle sauce and chipotle spices. Cook a further 1-2 minutes, until fragrant.
  3. Finish chilli beans. Add kidney beans and canned tomatoes, bring to a simmer and cook for about 5 minutes, until thickened. Season to taste.
  4. Grill wedges & prep garnishes. Once wedges have cooked, top with chilli beans and sprinkle with cheese. Switch oven to high grill, return tray to oven and grill for about 5 minutes, until cheese is melted and golden. Set cucumber and coriander aside to serve.
  5. Serve loaded wedges topped with avocado almond sauce, sour cream, cucumber, spinach and coriander.

Nutritional Information

Energy 2229 kj
533 kcal
Protein 21.5g
Carbohydrate 55.7g
Fat 21.8g