Chipotle Beef & Black Bean Loaded Wedges
with Radish Salsa & Mayonnaise- Milk
- Eggs
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Traces of Cashew
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!*
Ingredients
3
potato
1
cucumber
1
radish
1 tin
sweetcorn
½ tin
black beans
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Almond, Sesame, Soy, Wheat, Cashew)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain any excess oil from the pan. • 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 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!
