Parmesan Loaded Veggie Wedges with Chilli Beans & Sour Cream

Parmesan Loaded Veggie Wedges with Chilli Beans & Sour Cream

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, May 1, 2022.
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Smoky, warming and full of Mexican-inspired flavour, this veggie chilli is ideal for an easy weeknight dinner. We've twisted the traditional take on nachos and served this up with golden Parmesan potato wedges for a healthier spin.

Ingredients

To Serve

  • 125g sour cream
  • 50g grated Parmesan
  • 1 bunch coriander, leaves picked
  • 1 telegraph cucumber, diced 1cm

Veggie Chilli

  • 100g baby spinach
  • 1 cup water
  • 1 can mild chilli beans
  • 60g tomato paste
  • 1 Tbsp cornflour
  • 1 pack smoky Mexican spices
  • 2 carrot, grated
  • 1 drizzle of olive oil

Potato Wedges

  • 800g potatoes, cut into wedges
  • 50g grated Parmesan
  • 1 drizzle of olive oil
  • 2 parsnip, cut into wedges

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut potatoes and parsnip into wedges and toss on a lined oven tray with oil. Season with pepper and bake in the oven for 20 minutes. After 20 minutes remove from oven and sprinkle over first measure of Parmesan cheese. Return to oven and bake for a further 10 minutes, until wedges are tender and golden.
  3. Heat oil in a large fry-pan on medium-high heat. Grate carrot and add to pan to cook for about 2 minutes, until soft. Add smoky Mexican spices and cornflour and cook for 1 minute, until fragrant. Add tomato paste, stir and add chilli beans and water. Bring to a simmer and cook for about 5 minutes stirring occasionally, until thick. Stir through baby spinach to wilt and season to taste.
  4. Dice cucumber and pick coriander leaves for serving.
  5. Parmesan wedges with chilli. Sprinkle over remaining Parmesan and top with cucumber, sour cream and coriander.

Nutritional Information

Energy 2120 kj
507 kcal
Protein 22.5g
Carbohydrate 58.1g
Fat 17.1g