Spicy Beany and Chorizo Loaded Fries
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Spicy Beany and Chorizo Loaded Fries

Spicy Beany and Chorizo Loaded Fries

with Soured Cream Drizzle and Guac

This Spicy Beany and Chorizo Loaded Fries is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Celery
Milk

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 time35 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Garlic Clove

1 unit(s)

Onion

1 carton(s)

Mixed Beans

1 unit(s)

Lime

1 unit(s)

Avocado

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Sun-Dried Tomato Paste

75 grams

Soured Cream

(Contains Milk)

90 grams

Diced Chorizo

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

20 grams

Butter

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Nutritional information

Energy (kJ)4168 kJ
Energy (kcal)996 kcal
Fat50.5 g
of which saturates19.2 g
Carbohydrate102.4 g
of which sugars19.6 g
Protein33.2 g
Salt5.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Garlic Press
Small Bowl
Large Frying Pan
Potato Masher

Instructions

Get Started
1

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

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

Pop the fries 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Finish the Prep
2

In the meantime, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Drain and rinse the mixed beans in a sieve. Halve the lime.

Avo Good Day
3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chorizo and onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a bowl and mash with a fork.

Add half the lime juice and season with salt and pepper. Set aside.

Sauce Things Up
4

Once the onion is cooked, lower the heat to medium.

Stir in the garlic and the Central American style spice mix. Fry for 1 min more.

Stir through the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then simmer until thickened slightly, 3-4 mins.

Spill the Beans
5

Stir the beans into the sauce, mashing half with a potato masher in the pan.

Add the sun-dried tomato paste and the remaining lime juice and cook, stirring to combine, for 1 min more. Remove from the heat.

Stir through the butter (see pantry for amount).

Season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Load Up and Serve
6

Share the fries between your serving plates.

Top with the beans and drizzle over the soured cream.

Finish with the mashed avocado on top.

Enjoy!