HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Chorizo Beany Wedges
Loaded Chorizo Beany Wedges

Loaded Chorizo Beany Wedges

with Cheese and Coriander | Serves 2

Read more

Nothing says comfort with a twist more than our Loaded Chorizo Beany Wedges with Cheese and Coriander. We’ve mixed the soft textures of potatoes and beans with the delicious tastes of chorizo and given it a little kick with chipotle. Finished with creamy melted cheese, this is a great dish that everyone will want to tuck into.


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 conflict 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
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 pack(s)


2 unit(s)

Garlic Clove

1 pack(s)

Mixed Beans

60 grams


1 sachet

Chipotle Paste

1 sachet

Chicken Stock Powder

60 grams

Mature Cheddar Cheese


1 bunch(es)


Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2199 kJ
Energy (kcal)526 kcal
Fat22.0 g
of which saturates10.0 g
Carbohydrate51 g
of which sugars2.0 g
Protein29 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Preheat your oven to 200°C. b) Chop the potatoes into 2cm wide wedges (no need to peel!). c) Pop the wedges on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. d) Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Drain and rinse the mixed beans in a colander. Pop half the beans in a bowl and mash until broken up. c) Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chorizo and fry until golden and slightly crispy, 2-3 mins. d) Stir in the garlic and chipotle paste (use less if you don't like heat) and cook for 1 minute. e) Add the beans (both whole and mashed), water (see ingredients for amount), chicken stock powder and a pinch of sugar.


a) Bring the bean mixture to the boil and simmer until the liquid has almost evaporated, 6-8 mins. b) Meanwhile grate the cheese, roughly chop the coriander (stalks and all). c) When the wedges are cooked, remove from the oven and turn your oven to grill setting. d) Pop the wedges in a medium sized oven proof dish and spoon on the beans. e) Sprinkle over the cheese and grill until the cheese is golden, 2-3 mins. f) Sprinkle on the coriander, serve and enjoy!