Quick Chipotle Beef & Black Bean Loaded Wedges

Quick Chipotle Beef & Black Bean Loaded Wedges

with Radish Salsa & Smokey Aioli

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A cross between nachos and stuffed baked potatoes, these loaded wedges are the ultimate comfort food. Pile them high with saucy chipotle beef, black beans, radish salsa and smokey aioli, then get cosy and tuck in!


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

baby spinach leaves

½ tin




½ tin

black beans

1 packet

beef mince

1 packet

mild chipotle sauce

1 packet

smokey aioli


1 packet

grated Parmesan cheese


1 sachet

Tex-Mex spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2790 kJ
Fat30.8 g
of which saturates10.2 g
Carbohydrate42.8 g
of which sugars16.5 g
Protein42.6 g
Sodium1001 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• 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. • In the last 5 minutes of cook time, remove from the oven, then sprinkle with grated Parmesan cheese and bake until golden and crispy, a further 5 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• Roughly chop 1/2 the baby spinach leaves. Drain sweetcorn (see ingredients). Thinly slice radish. Drain black beans (see ingredients). • In a medium bowl, combine sweetcorn, chopped baby spinach, the radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.


• When wedges have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Cook beef mince, 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. • Remove from heat, then add mild chipotle sauce and remaining baby spinach leaves and stir to combine.


• Divide potato wedges between plates. • Top with chipotle beef and black beans. • Serve with radish salsa and smokey aioli.