Mexican-style Loaded Wedges (ve)

Name: Mexican-style Loaded Wedges (ve)
Prep time: 10 min
Cook time: 50 min
Ingredients: 1 Pizza sauce recipe (link at the bottom of this recipe); 500 g Kidney beans; 2 tsp Smoked paprike; 2 tsp Ground coriander; 0.5 tsp Mild chili powder; 750 g Sweet potato; 750 g Potato; 1.25 tsp Oil; 300 g Sweetcorn (drained); 125 g Plant-based cheese

Perfect for a snack or appetiser, these wedges are both hearty and refreshing, offering a deliciously satisfying experience with every bite. A healthier alternative to traditional loaded wedges, this dish is rich in fibre and essential nutrients!

Preparation Time: 10 minutes
Cooking Time: 50 minutes

Ingredients

Servings: 10

For the sauce

1

Pizza sauce recipe link at the bottom of this recipe
500 g

Kidney beans
2 tsp

Smoked paprike
2 tsp

Ground coriander
0.5 tsp

Mild chili powder

For the wedges

750 g

Sweet potato
750 g

Potato
1.25 tsp

Oil

For the topping

300 g

Sweetcorn drained
125 g

Plant-based cheese

Instructions

Make the tomato sauce following the recipe on page 21. Add the beans and extra spices and set to one side.
Preheat the oven to 180°C.
Cut the potato and sweet potato into wedges and coat with the oil.
Spread across a baking sheet and bake for 20-30 minutes or until they are cooked through and turning golden brown.
Remove from the oven and sprinkle over the sweetcorn and cheese. Place back in the oven and bake for a further 10 minutes.
Remove the wedges from the oven and spoon on the spicy tomato and bean sauce and serve.