Mexi Wedges
Rated 5.0 stars by 1 users
Author:
Nikki Arnott
A crowd favourite with a Mexi twist—crispy wedges loaded with Mexican-flavoured beans and veggies. Like nachos, but better. The perfect dinner or weekend lunch!
Ingredients
- 1 pack potato wedges
- 2 capsicum (I used red and green), finely sliced
- 1 red onion, finely sliced
- 4 tbsp Mexellent paste
- 2 tbsp Ding dong sauce
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 2 tsp sugar
-
Gateway Salt to taste
-
Grated cheese, to serve
-
Sour cream, to serve
-
Fresh coriander, to serve
Directions
- Cook wedges as per packed instructions.
- Heat a glug of olive oil in a large fry pan over a high heat. Add the capsicum and onion and sauté. Once browned on each side, turn heat to low and allow to soften.
- Add Mexellent Paste and cook until fragrant (about 1 minute).
Add the can of tomatoes, Ding Dong sauce, sugar and a sprinkle of Gateway Salt. Allow to simmer over a low heat until the capsicum has softened and the flavours have infused. About 15 minutes. Add the black beans and continue simmering until the beans are heated through and the wedges are cooked.
- There are two ways to do this now.
- If you're wanting to make a big sharing plate, place your wedges on an oven proof tray lined with baking paper. Spread the bean and vege topping evenly over the wedges, sprinkle with grated cheese then place under the grill until the cheese has melted. Add a few dollops of sour cream and sprinkle with coriander and serve.
If you are wanting to serve on individual plates, share the wedges between four plates, add one quarter of the bean and vege topping to each plate of wedges.
Top with grated cheese and grill. Add a dollop of sour cream and a sprinkle of coriander and serve. Beware, the plates might be hot!
