Mexican Bean & Veggie Loaded Wedges
with Corn & Pickled Onion Salsa
In our kitchen, we love loaded wedges just as much as the next person and our plant-based version is not to be missed. Black beans provide a delish protein that pairs with the crispy wedges and salsa, so well!
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
red onion
2 clove
garlic
1
tomato
1 tin
sweetcorn
1 packet
black beans
1
carrot
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 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!