Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges
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Cheesy Chipotle Chorizo and Bean Chilli Loaded Wedges

with Salad and Soured Cream

Load up on flavour with our 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:
Spicy
Allergens:
Milk
Sulphites

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.

Preparation Time35 minutes
Cooking time10 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

75 grams

Soured Cream

(Contains Milk)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3781 kJ
Energy (kcal)904 kcal
Fat39.6 g
of which saturates19.3 g
Carbohydrate102.1 g
of which sugars19.9 g
Protein34.4 g
Salt6.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Sieve
Grater
Large Saucepan

Instructions

1

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

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

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.

3

Meanwhile, grate the cheese. 

Drain and rinse the mixed beans in a sieve.

Pop a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the chorizo and fry until slightly browned, 3-4 mins.

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).

4

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

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.

6

Share the potato wedges between your serving bowls.

Top with the chorizo and mixed bean chipotle chilli.

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

Serve the rocket leaves with a drizzle of balsamic glaze on the side.

Enjoy!

7

Step 3 MOD: If you’re adding chorizo, cook before the beans. Heat a drizzle of oil in the saucepan on medium-high heat. Once hot, fry the chorizo, 3-4 mins. Add the beans and continue as instructed.

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