Fajita Veg and Black Bean Loaded Wedges
with Cheese, Avocado and Zesty Soured Cream
- Milk
- Celery
- May contain traces of allergens
- Celery
Our Fajita Veg and Black Bean Loaded Wedges is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
700
Potatoes
1
Bell Pepper
(May be present: Celery)
1
Red Onion
1
Lime
2
Garlic Clove
1
Black Beans
60
Mature Cheddar Cheese
(Contains: Milk)
1
Avocado
20
Chipotle Paste
10
Vegetable Stock Paste
(Contains: Celery)
75
Soured Cream
(Contains: Milk)
Not included in your delivery
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, 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, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion.
Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Drain and rinse the black beans in a sieve. Grate the cheese.
Halve the avocado and remove the stone.
Use a tablespoon to scoop the flesh out onto a board and cut into chunks.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and onion and stir-fry until just soft, 4-5 mins.
Turn the heat down to medium, then add the garlic and chipotle paste (add less if you'd prefer things milder). Stir-fry for 1 min.
Stir in the black beans, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, in a small bowl, combine the soured cream and lime zest. Set your zesty soured cream aside.
When the fajita mix is ready, squeeze in some lime juice. Taste and season with salt and pepper if needed.
When everything's ready, share the wedges between your plates and top with the fajita mix.
Scatter the cheese and avocado all over. Finish with a big dollop of the zesty soured cream - wedges loaded!
Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chipotle-spiced black bean and fajita veg combination wins plenty of praise, with the zesty lime soured cream a particular highlight. Some find the overall dish a little mild or dry, especially if the sauce reduces too much.
- Ease of prep: Most find this straightforward to put together, though the wedges need the oven to themselves first — start the fajita mix only once they are nearly done to keep everything hot.
- Suggestions: Use only half the chipotle paste for a milder result, or add a splash less water and a spoonful of tomato purée to give the sauce more body and depth. Seasoning the wedges well, or adding a pinch of smoked paprika, helps lift the dish. Some reviewers also found that par-boiling the potatoes for around 10 minutes before roasting improved the texture, and suggest allowing 45–50 minutes in the oven rather than the stated 30–40.
- Next-day meals: Leftovers keep well and work brilliantly piled onto a jacket potato or tucked into tacos the following day.
- Customisation: Adding extra peppers, mushrooms, or a handful of greens rounds out the veg; those who added chicken found it complemented the fajita flavours well.
