Chipotle Beef & Black Bean Loaded Wedges
with Radish Salsa & Mayonnaise
We’re loading up golden wedges with love, beef and black beans. The love part has the secret ingredient - chipotle sauce and a sprinkle of Cheddar cheese. There's something for everyone!
Unfortunately, this week's tomato was in short supply, so we've replaced it with cucumber. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3
potato
1
cucumber
1
radish
1 tin
sweetcorn
½ tin
black beans
(Contains Soy; )
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
Mild Chipotle Sauce
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until just tender, 20-25 minutes.
• Finely chop cucumber and radish. Drain sweetcorn and black beans (see ingredients). • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Add cucumber, radish and a drizzle of white wine vinegar and olive oil to the bowl of charred corn. Season with salt and pepper. Set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Little cooks: Help combine the ingredients for the salsa.
• When the wedges have 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Drain any excess oil from the pan. • Add Tex-Mex spice blend and black beans and cook, stirring, until fragrant, 1-2 minutes. • Add mild chipotle sauce and a splash of water, then stir to combine. • Remove pan from heat, sprinkle over shredded Cheddar cheese, then cover with a lid and allow cheese to melt.
• Divide potato wedges between plates. • Top with chipotle beef and black beans. • Serve with radish salsa and drizzle over mayonnaise to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the mayonnaise!