Loaded Wedges with Mexican Beans & Sour Cream

Loaded Wedges with Mexican Beans & Sour Cream

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, June 7, 2020.
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Ingredients

Wedges

  • 800g potatoes, cut into wedges
  • 1 drizzle of oil
  • 1 pack wedge spices

Beans

  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 2 can red kidney beans, drained
  • 1 pack cheese, grated
  • 1 drizzle of oil
  • 1/2 tsp salt
  • 1 pack Mexican Spices
  • 2 can chopped tomatoes

To Serve

  • 2 Tbsp sweet chilli sauce
  • 125g sour cream
  • 1/2 bunch coriander, leaves picked
  • 100g baby spinach

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep & cook wedges. Prep potatoes and toss with oil and wedge spices. Spread in a single layer over 1-2 lined oven trays. Season with salt and pepper and roast for 20-25 minutes, until golden and tender.
  3. Prep & cook beans. Prep onion, carrot, kidney beans and cheese. Heat oil in a large fry-pan on high heat and cook onion for about 2 minutes, until tender and starting to brown. Reduce heat to medium and add carrot, salt and Mexican spices. Cook, stirring for a further 1-2 minutes, until fragrant.
  4. Finish beans. Add kidney beans and canned tomatoes to same pan, bring to a simmer and cook for 6-8 minutes, or until thickened. Season to taste with salt and pepper.
  5. Grill wedges. Once wedges have cooked, top with beans and sprinkle with cheese. Switch oven to high grill, return tray to oven and grill for about 5 minutes, until melted and golden.
  6. To finish. In a small bowl, combine sweet chilli sauce and sour cream. Leave some sour cream plain for fussy little foodies. Prep coriander.
  7. Serve. Wedges topped with sweet chilli sour cream, spinach and coriander.

Nutritional Information

Energy 2223 kj
531 kcal
Protein 24.4g
Carbohydrate 51.5g
Fat 20.2g