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

with Cheese and Soured Cream

Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.


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


serving amount

700 grams


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)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar for the Sauce

20 grams



Nutritional information

Energy (kJ)3702 kJ
Energy (kcal)885 kcal
Fat39.5 g
of which saturates19.3 g
Carbohydrate98.6 g
of which sugars16.8 g
Protein33.6 g
Salt6.5 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan



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

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


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.


Meanwhile, grate the cheese. 

Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Pop a large saucepan on medium-high heat, stir in the browned chorizo, mixed beans along with their liquid, 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).


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


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.


Share the potato wedges between your serving bowls.

Top with the chorizo chipotle chilli.

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



Step 3 MOD: If you’re adding chorizo, heat a large frying pan on medium-high heat (no oil). Once hot, fry the chorizo, 3-4 mins. Once browned, add to the saucepan with the beans.

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