Peri Peri Bean and Chorizo Loaded Wedges
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Peri Peri Bean and Chorizo Loaded Wedges

Peri Peri Bean and Chorizo Loaded Wedges

with Cheese, Avocado Salsa and Soured Cream

Tags:
Veggie
Allergens:
Milk
Celery

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 Time45 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Lime

1 unit(s)

Avocado

1 unit(s)

Medium Tomato

1 sachet(s)

Peri Peri Seasoning

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water

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Nutritional information

Energy (kJ)4281 kJ
Energy (kcal)1023 kcal
Fat51.5 g
of which saturates20.6 g
Carbohydrate103.7 g
of which sugars15.5 g
Protein40 g
Salt5.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Sieve
Box Grater
Grater
Medium Bowl
Large Saucepan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).

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.

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

2

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.

Grate the cheese. Zest and cut the lime into wedges.

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

3

In a medium bowl, combine the avocado, tomato chunks, lime zest and a drizzle of olive oil. 

Squeeze in some lime juice from a lime wedge, season with salt and pepper and toss to coat.

Taste and add more lime juice if needed. Set your avocado salsa aside.

 

4

Next, heat a drizzle of oil in a large saucepan on medium heat. Add the chorizo and fry for 2-3 mins. Next, add the garlic and peri peri seasoning and cook until fragrant, 30 secs. 

Stir in the beans, passata, veg stock paste, sugar and water (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins. Stir occasionally. 

5

When the bean mixture has thickened, squeeze in some lime juice from a lime wedge. Add a splash of water if it's a little too thick.

Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

6

Share the wedges between your plates and spoon the bean mixture on top (reheat first if needed).

Sprinkle over the cheese and avocado salsa. Finish with a dollop of soured cream- wedges loaded!

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy!

7

Step 4 MOD: If you’ve chosen to add chorizo to your meal, add it to the pan before the garlic. Fry until it starts to brown, 2-3 mins, then add the garlic and peri peri seasoning and continue as instructed.