Potato Wedges Loaded with Mixed Bean Chilli

Servings: Serves: 4

Nutritional Information:

Per serving (599g)
Calories 583, Fat 16g, Saturates 2.5g, Carbohydrate 93g, Sugars 10g, Fibre 19g, Protein 26g, Salt 3.4g


Ingredients

Method

1

Preheat the oven to 200°C/400°F/Gas 6. Mix the oil, smoked paprika and the potato wedges together, until the wedges are coated. Place the wedges onto a tray and bake for 30-35 minutes until crisp on the outside and soft in the centre.

2

To make the chilli, heat the oil in a saucepan over a medium heat, then add the onion, garlic, chilli powder, smoked paprika and ground cumin and cook for 2-3 minutes. Next add the beans, chopped tomatoes and vegetable stock and simmer for 15-20 minutes, season to taste.

3

Next for the sour cream, blend the cashews, water and lemon juice until smooth and stir in the chives.

4

To serve, top the potato wedges with the chilli, drizzle over the sour cream and sprinkle with the chilli and coriander.

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