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Loaded Wedges

Loaded Wedges

Loaded Wedges

with Chorizo & Bean Chilli and Cheese | Perfect for Sharing

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Easy bean chilli and plenty of cheese make these loaded wedges a comforting side dish to any meal.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

2

Garlic Clove**

1

Mixed Beans

60

Diced Chorizo

20

Chipotle Paste

10

Chicken Stock Paste

30

Mature Cheddar Cheese

(Contains: Milk)

1

Coriander

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)481 kcal

Energy (kJ)2013 kJ

Fat18.6 g

of which saturates7.8 g

Carbohydrate51.7 g

of which sugars4 g

Protein25.9 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Pan

•Sieve

•Garlic Press

•Oven dish

•Grater

Instructions

Roast the Wedges

1

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

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.

Bring on the Beans

2

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 with the back of a fork.

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 (add less if you'd prefer things milder). Cook for
1 min.

d) Add the beans (both whole and mashed), water for the sauce (see pantry for amount), chicken stock paste and a pinch of sugar (if you have any).

Finish and Serve

3

a) Bring the bean mixture to the boil and simmer until the liquid has almost evaporated, 6-8 mins. Meanwhile, grate the cheese. 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 into a medium-sized ovenproof dish and spoon over the beans.
Sprinkle over the cheese and grill until golden, 2-3 mins.

d) Sprinkle over the coriander and serve.

Enjoy!

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