Mexican Spiced Veggie Chilli Bean Sub
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Mexican Spiced Veggie Chilli Bean Sub

with Cheese, Chips and Roasted Garlic Slaw

Cereals containing gluten

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 time25 minutes


serving amount

450 grams


1 sachet(s)

Mexican Style Spice Mix

3 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

32 grams


(Contains Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Brioche Hot Dog Buns

(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

50 milliliter(s)


1 tsp


20 grams



Nutritional information

Energy (kJ)3525 kJ
Energy (kcal)843 kcal
Fat31.8 g
of which saturates16.5 g
Carbohydrate111.3 g
of which sugars21.2 g
Protein26 g
Salt4.54 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Large Frying Pan
Medium Bowl



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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half of the Mexican spice mix, then toss to coat. Spread out in a single layer.

TIP: Use two baking trays if necessary. 


When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop half of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on a baking tray until soft, 10-12 mins. 

Peel and grate the remaining garlic.

Grate the cheese.

Drain and rinse the mixed beans in a sieve.


Heat a drizzle of oil in a large frying pan on medium-high heat. 

Add the garlic and remaining Mexican style spice mix and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, mixed beans, water and sugar (see pantry for both amounts).

Simmer until thickened, 5-6 mins.

Remove from the heat and stir in the butter (see pantry for amount) until melted. Season with salt and pepper.


In the meantime, in a medium bowl mix together the mayonnaise and coleslaw mix. Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir into the coleslaw mix. 

Set aside for later.


Just before you are ready to serve, slice the buns down through the middle (but not all the way through) and pop them straight onto the oven racks to warm through, 2-3 mins.

Reheat the sauce if needed.


Share the buns between your serving plates, fill with the bean mixture.

Sprinkle over the grated Cheddar and crispy onions.

Serve with the spiced chips and coleslaw alongside.


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