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Loaded Wedges

Loaded Wedges

with Chorizo, Beany Chilli and Cheese | Serves 2

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Punchy chipotle bean chilli combines with smoky chorizo and Cheddar cheese to make these wedges next level delicious! Perfect for serving alongside pizzas, tacos and our Mexican inspired dishes.


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Garlic Clove

1 pack(s)

Mixed Beans

60 grams


1 sachet

Chipotle Paste

10 grams

Chicken Stock Paste

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)1946 kJ
Energy (kcal)465 kcal
Fat17.0 g
of which saturates7.0 g
Carbohydrate51 g
of which sugars4.0 g
Protein25 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Measuring Cups
Cutting board
Oven dish
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.
b) Chop the potatoes into 2cm wide wedges (no need to peel).
c) Pop the wedges 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.
d) Once your oven is hot, roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.


a) Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the mixed beans in a sieve. Pop half the beans into a bowl and mash until broken up.
b) 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.
c) Stir in the garlic and chipotle paste (use less if you don't like heat) and cook for 1 min.
d) Add the beans (both whole and mashed), water for the sauce (see ingredients for amount), chicken stock paste and a pinch of sugar.


a) Bring the bean mixture to the boil and simmer until the liquid has almost evaporated, 6-8 mins. Meanwhile, grate the cheese and roughly chop the coriander (stalks and all).
b) When the wedges are cooked, remove from the oven and turn your oven to grill setting.
c) Pop the wedges in a medium-sized ovenproof dish and spoon on the beans. Sprinkle over the cheese and grill until golden, 2-3 mins.
d) Spoon your loaded wedges into a serving bowl, sprinkle with coriander and let everyone tuck in. Enjoy!