Chipotle Bacon, Beef & Bean Loaded Wedges

Name: Chipotle Bacon, Beef & Bean Loaded Wedges with Radish Salsa & Mayonnaise
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 3 potato; 1 cucumber; 1 radish; 1 tin sweetcorn; ½ tin black beans; drizzle white wine vinegar; 1 packet diced bacon; 1 packet beef mince; 1 sachet Tex-Mex spice blend; 1 sachet Mild Chipotle Sauce; 1 packet Shredded Cheddar Cheese; 1 packet mayonnaise

with Radish Salsa & Mayonnaise

Get up to $175 off

We’re loading up golden wedges with love, beef and black beans. The love part has the secret ingredient - chipotle sauce and a sprinkle of Cheddar cheese. There's something for everyone!

Unfortunately, this week's tomato was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Kid Friendly

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

cucumber

radish

1 tin

sweetcorn

½ tin

black beans

1 packet

diced bacon

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 sachet

Mild Chipotle Sauce

1 packet

Shredded Cheddar Cheese

1 packet

mayonnaise

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3906 kJ

Fat50.3 g

of which saturates18.8 g

Carbohydrate62.1 g

of which sugars22.8 g

Protein52.8 g

Sodium1437 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

•Lid

Cooking Steps

• 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. Spread out evenly, then bake until just tender, 20-25 minutes.

• Finely chop cucumber and radish. Drain sweetcorn and black beans (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Add cucumber, radish and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. Season with salt and pepper. Set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out. Little cooks: Help combine the ingredients for the salsa.

• When the wedges have 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend and black beans and cook, stirring, until fragrant, 1-2 minutes. • Add mild chipotle sauce and a splash of water, then stir to combine. • Remove pan from heat, sprinkle over shredded Cheddar cheese, then cover with a lid and allow cheese to melt.

• Divide potato wedges between plates. • Top with chipotle beef, bacon and black beans. • Serve with radish salsa and drizzle over mayonnaise to serve. Enjoy!

Little cooks: Add the finishing touch by drizzling over the mayonnaise!