Fajita Veg and Black Bean Loaded Wedges
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Fajita Veg and Black Bean Loaded Wedges

with Cheese, Avocado and Zesty Soured Cream


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 Time40 minutes
Cooking time30 minutes


serving amount

700 grams


1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Red Onion

1 unit(s)


2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3401 kJ
Energy (kcal)813 kcal
Fat35.2 g
of which saturates14.5 g
Carbohydrate98.2 g
of which sugars15.3 g
Protein28.5 g
Salt2.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press



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.


While the wedges cook, halve the bell 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.


Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.


Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the sliced pepper and onion and stir-fry until just soft, 4-5 mins. 

Turn the heat down to medium, then stir in the garlic and chipotle paste (add less if you'd prefer things milder). Stir-fry for 1 min.

Add in the black beans, veg 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.

When the fajita mix is ready, squeeze in some lime juice. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


When everything's ready, share the wedges between your plates and top with the fajita mix.

Top with the avocado and scatter over the cheese. Finish with a big dollop of the zesty soured cream - wedges loaded!

Serve with any remaining lime wedges for squeezing over.