Mexican Bean & Veggie Loaded Wedges
with Corn & Pickled Onion Salsa
In our kitchen, we love loaded wedges just as much as the next person, especially when we realise that no cutlery is needed to devour these delights. With black beans we've got ample protein that pairs with the crispy wedges and salsa, so well!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3
potato
1
carrot
1
red onion
2 clove
garlic
1
tomato
1 tin
sweetcorn
1 packet
black beans
1 packet
tomato paste
1 sachet
Mexican Fiesta spice blend
1 packet
Plant-Based Mayonnaise
1 packet
Coriander
Not included in your delivery
olive oil
¼ cup
white wine vinegar
½ cup
water
20 g
plant-based butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Meanwhile, finely chop garlic and tomato. • Drain sweetcorn. • Drain and rinse black beans. • Grate carrot.
• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and remaining onion, stirring, until tender, 3-4 minutes. • Add black beans and cook, stirring, until tender, 2 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add tomato paste, garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Stir through the water and plant-based butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste.
TIP: Add another splash of water if the mixture seems dry.
• Drain pickled onion, reserving a splash of the pickling liquid. • In a medium bowl, combine corn, tomato, pickled onion, a drizzle of olive oil and the reserved pickling liquid. Toss to combine and season.
• Divide potato wedges between plates. • Top with black beans, corn and pickled onion salsa and plant-based mayonnaise. • Tear over coriander to serve. Enjoy!