Cheese & chilli bean loaded wedges with sweet chilli cream

Prep Time: 10

Cook Time: 30

Total Time: 30

Servings people

Appliance/Function:

Preheat oven to 220 °C or 200 °C fan bake. Line 1-2 oven trays with baking paper.

Slice the unpeeled 800 g potatoes into wedges. Spread on the prepared oven trays, toss with 1 tbsp olive oil and season with salt and pepper. Roast for 20 minutes then grate over ½ cup parmesan cheese and return to the oven and bake a further 10 minutes or until wedges are golden and the cheese is melted.
Tip: If using two trays switch halfway for even cooking.

Dice 2 carrot into 1cm cubes or grate. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the carrot with a pinch of salt for about 2 minutes, until soft. Add 2 tbsp Mexican seasoning and cook for 1 minute, until fragrant. Add ¼ cup tomato paste, stir, add 400 g chilli beans and 250mlor 1 cup of water. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until thickened. Stir through 1 cup baby spinach and season to taste with salt and pepper.

Meanwhile, peel and mash 1 avocado in a small bowl. Roughly dice 2 tomato. Roughly chop the coriander leaves, discarding the stems. Combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a small bowl.

Divide the cheese wedges between plates and top with the chilli bean mixture. Top with the tomato, smashed avocado, and sweet chilli cream and sprinkle with coriander leaves.