Loaded Mexican Wedges with Tomato Salsa

Steps

1. Prep and cook wedges Preheat oven to 220°C. Cut potatoes into wedges. Toss wedges on a lined oven tray with a drizzle of oil. Season and bake for about 25 minutes, until golden and cooked through. Remove wedges from oven and turn oven to high-grill.
2. Prep chilli beans Thinly slice shallot, roughly chop mushrooms and drain kidney beans. Heat a small drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook shallot, garlic and mushrooms for 2-3 minutes, stirring, until softened. Add Mexican spice mix, ½ tsp salt and tomato paste, and cook for a further 1 minute, until fragrant.
3. Simmer beans Add drained kidney beans and water, bring to a simmer then reduce heat to medium. Simmer for 4-5 minutes, until almost all liquid has evaporated. Remove from heat and season.
4. Grill beans Once wedges have finished cooking, sprinkle grated cheese over beans and place in oven to grill for about 5 minutes, until golden. If you don’t have an oven-proof pan, simply transfer to a medium baking dish and grill as per instructions.
5. Prep salsa Finely dice red onion; dice tomato and capsicum 2cm; remove seeds from cucumber and dice 2cm. Add all to a bowl and toss with a small drizzle of vinegar and olive oil. Season.
6. Serve wedges and beans topped with salsa and guacamayo. Garnish with coriander.