Mexican Style Mixed Bean Loaded Sweet Potato Wedges
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Mexican Style Mixed Bean Loaded Sweet Potato Wedges

Mexican Style Mixed Bean Loaded Sweet Potato Wedges

with Avocado and Tomato Salsa and Greek Salad Cheese


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 time20 minutes


serving amount

3 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

1 carton(s)

Mixed Beans

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

½ unit(s)


1 unit(s)


2 unit(s)

Medium Tomato

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3121 kJ
Energy (kcal)746 kcal
Fat23.3 g
of which saturates7.4 g
Carbohydrate104.7 g
of which sugars35.6 g
Protein23.7 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.



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

Chop the sweet potatoes into 2cm wide wedges (no need to peel). Pop them on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer, then set aside. TIP: Use two baking trays if necessary.

Peel and grate the garlic. Drain and rinse the mixed beans in a sieve.


When the oven is hot, roast the sweet potato wedges on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.

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

Once hot, add the garlic and Mexican style spice mix spice. Fry for 1 min.


Pour the tomato passata, veg stock paste, mixed beans water and sugar for the sauce (see pantry for amounts). Season with salt and pepper, then stir together.

Bring to the boil, then reduce the heat to medium-low and simmer until the sauce has thickened slightly, 5-6 mins.

TIP: Add a splash of water if it looks a little dry.


Meanwhile, zest and halve the lime.

Cut the tomato into 1cm chunks.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.


Add the tomato, avocado and a squeeze of lime to a medium-sized bowl. Season with salt and pepper and gently mix together.

Set aside for later.


When everything is ready, share your sweet potato wedges between your plates and top with the veggie chilli.

Spoon over the avo salsa and sprinkle over the lime zest. Finish by crumbling over the Greek style salad cheese.

Serve with any remaining lime cut into wedges for squeezing over.