Cheesy Loaded Mexican Wedges Tomato Salsa & Guacamole

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Prep potatoes and toss on 1-2 lined oven trays with oil. Season with salt and roast for about 25 minutes, until golden and tender. Remove wedges from oven and switch oven to high grill.
3. Prep first measure of onion, kidney beans, mushrooms and cheese. Heat oil in a large, oven-proof fry-pan on medium-high heat. Cook onion and mushrooms for 2-3 minutes, stirring, until softened. Add chipotle spice blend, salt and tomato paste and cook for a further 1 minute, until fragrant.
4. Add kidney beans and water measure to pan and bring to a simmer. Reduce heat to medium and simmer for 4-5 minutes, until liquid has reduced. Remove from heat and season to taste with salt and pepper.
5. Once wedges have finished cooking, sprinkle cheese over beans and grill on upper oven rack for about 5 minutes, until golden. If you don’t have an oven-proof fry-pan, transfer beans to a medium baking dish and grill as per instructions.
6. Prep second measure of onion, tomato and cucumber and toss together in a medium bowl with olive oil and vinegar. Season to taste with salt and pepper and set aside.
7. Wedges and beans topped with salsa and guacamole.