Mexican-style Loaded Wedges (ve)

loaded wedges

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 children

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

  1. Make the tomato sauce following the recipe on page 21. Add the beans and extra spices and set to one side.

  2. Preheat the oven to 180°C.

  3. Cut the potato and sweet potato into wedges and coat with the oil.

  4. Spread across a baking sheet and bake for 20-30 minutes or until they are cooked through and turning golden brown.

  5. Remove from the oven and sprinkle over the sweetcorn and cheese. Place back in the oven and bake for a further 10 minutes.

  6. Remove the wedges from the oven and spoon on the spicy tomato and bean sauce and serve.

Notes

Pizza sauce recipe available here.

 

Courses: lunch
Cuisines: Mexican
Keywords: loaded wedges, mexican

Try the Veggie Challenge

You may also be interested to taste

COTTAGE PIE

Main Course

Homemade Cottage Pie (VE)

Main Course

Recipe of the month: Pearl barley risotto with sweet roasted roots

vegan cheese burger

Main Course

Planet-friendly cheese burger (ve)

Oven-roasted veggies

Side Dish

Oven-roasted veggies (VE)

Top