Peri Peri Beany Loaded Wedges
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Peri Peri Beany Loaded Wedges

Peri Peri Beany Loaded Wedges

with Cheese, Avocado Salsa and Soured Cream

Our Peri Peri Beany Loaded Wedges is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!


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


serving amount

700 grams


2 unit(s)

Garlic Clove

1 carton(s)

Mixed Beans

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)


1 unit(s)


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)

Not included in your delivery

1 tsp


100 milliliter(s)



Nutritional information

Energy (kcal)782 kcal
Energy (kJ)3273 kJ
Fat35.3 g
of which saturates14.5 g
Carbohydrate90.8 g
of which sugars15 g
Protein29 g
Salt2.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Medium Bowl
Large Saucepan


Get your Wedges on

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.

Get Prepped

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the mixed 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. 

Make the Salsa

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.


Simmer the Beans

Next, heat a drizzle of oil in a large saucepan on medium heat. Add the garlic and peri peri seasoning. 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. 

Finish Up

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.


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.

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