Beany Boulder Loaded Fries

Name: Beany Boulder Loaded Fries with Smashed Avocado and Soured Cream
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 700 grams Potatoes; 1 sachet(s) Central American Style Spice Mix; 1 unit(s) Garlic Clove**; 1 unit(s) Onion; 1 carton(s) Mixed Beans; 1 unit(s) Lime; 1 unit(s) Avocado; 1 carton(s) Finely Chopped Tomatoes; 10 grams Vegetable Stock Paste; 25 grams Sun-Dried Tomato Paste; 75 grams Soured Cream; ½ tsp Sugar for the Sauce; 100 milliliter(s) Water for the Sauce

with Smashed Avocado and Soured Cream

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Dig into deliciousness with our Loaded Fries, packed with spices and big beany boulders of flavour!

Tags:

Veggie

•Family Friendly

•Climate Conscious

Allergens:

Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Garlic Clove**

1 unit(s)

Onion

1 carton(s)

Mixed Beans

1 unit(s)

Lime

1 unit(s)

Avocado

1 carton(s)

Finely Chopped Tomatoes

10 grams

Vegetable Stock Paste

(Contains: Celery)

25 grams

Sun-Dried Tomato Paste

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)719 kcal

Energy (kJ)3009 kJ

Fat26.3 g

of which saturates7.9 g

Carbohydrate98.7 g

of which sugars22.5 g

Dietary Fibre14.5 g

Protein24.6 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Small Bowl

•Large Frying Pan

•Potato Masher

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper if you' like to, sprinkle over half the Central American style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, peel and grate the garlic.

Halve, peel and chop the onion into small pieces.

Drain and rinse the mixed beans in a sieve.

Halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a small bowl.

Roughly mash the avocado with a fork, add half the lime juice and season with salt and pepper if you'd like to. Set aside.

Kids Step: Use a fork to mash the avocado until it's as smooth or chunky as you'd like!

Once the onions are cooked, lower the heat to medium.

Stir in the garlic and remaining Central American style spice mix. Fry for 1 min more.

Stir through the chopped tomatoes, vegetable stock paste, sugar and water for the sauce (see pantry for amounts), then simmer until thickened slightly, 3-4 mins.