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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baby spinach leaves
mild chipotle sauce
grated Parmesan cheese(ContainsMilk)
Tex-Mex spice blend
white wine vinegar
• 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.