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Mexican-style loaded wedges (ve)
Perfect for a grab & go lunch option, offering a deliciously satisfying experience with every bite. A healthier alternative to traditional loaded wedges, this dish is rich in fibre and essential nutrients. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
Ingredients
For the sauce
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1pizza sauce recipe link at the bottom of this recipe
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500 gkidney beans
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6.9 gsmoked paprika
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1 gground coriander
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1.4 gmild chili powder
For the wedges
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750 gsweet potato
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750 gpotato
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15 goil
For the topping
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300 gsweetcorn drained
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125 gplant-based cheese
Instructions
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Make the tomato sauce following the recipe on link in notes. Add the beans and extra spices and set to one side.
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Preheat the oven to 180°C.
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Cut the potato and sweet potato into wedges and coat with the oil.
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Spread across a baking sheet and bake for 20-30 minutes or until they are cooked through and turning golden brown.
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Remove from the oven and sprinkle over the sweetcorn and cheese. Place back in the oven and bake for a further 10 minutes.
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Remove the wedges from the oven and spoon on the spicy tomato and bean sauce and serve.
Notes
Pizza sauce recipe available here.
Key facts per serving:
Fibre: 8.6g
Protein: 8.2g
Saturated fat: 4g
Other nutrition facts: contains iron, zinc & omega-3
Allergens: none
CO2 emissions: 0.38kg, very low carbon (A rated)
