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Cheesy Chipotle Bean Chilli Loaded Wedges
Cheesy Chipotle Bean Chilli Loaded Wedges

Cheesy Chipotle Bean Chilli Loaded Wedges

with Baby Plum Tomato & Rocket Salad and Soured Cream

Lily Stevens
Lily StevensPublished on March 04, 2025

Load up on flavour with our Cheesy Chipotle Bean Chilli Loaded Wedges for a delicious veggie dinner. The main flavour here comes from chipotle, full of rich, smoky and fruity flavours with a kick from the chipotle chillies.

Tags:
Veggie
Extra spicy
Allergens:
Milk
Sulphites

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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

20 grams

Chipotle Paste

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

40 grams

Wild Rocket

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Sauce

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

Nutritional information

Energy (kJ)3261 kJ
Energy (kcal)779 kcal
Fat27.1 g
of which saturates13.8 g
Carbohydrate102.7 g
of which sugars17 g
Dietary Fibre10.5 g
Protein23.5 g
Salt3.9 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Grater
Large Saucepan
Bowl

Cooking Instructions and Tips

Get Started
1

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Roast the Wedges
2

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Central American style spice mix, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Sauce Time
3

Meanwhile, grate the cheese. 

Drain and rinse the mixed beans in a sieve.

Pop a large saucepan on medium-high heat, stir in the mixed beans, passata, red wine stock paste, chipotle paste (add less if you'd prefer things milder) and the sugar for the sauce (see pantry for amount).

Simmer the Chilli
4

Bring the chipotle chilli to the boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the balsamic glaze and oil for the dressing (see pantry for amount). Stir in the tomatoes, season with salt and pepper and set aside for now.

Final Touches
5

Once the chilli has thickened, stir in the butter (see pantry for amount) until melted.

Season with salt and pepper. Add a splash of water if you feel it needs it.

Add the rocket to the tomatoes and toss together.

Serve
6

Share the potato wedges between your serving bowls.

Top with the mixed bean chipotle chilli.

Drizzle over the soured cream and sprinkle over the cheese to finish - wedges loaded!

Serve the tomato and rocket leaf salad on the side.

Enjoy!

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