Chipotle black bean loaded french fries with lemon-yogurt sauce
tomato salsa and cornCalories
:
794 kcalProtein
:
22.1g proteinTotal
:
30 minutesDifficulty
:
EasyFibermaxxing
Veggie
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
French fries
½ pack
Black beans
10 g
Chipotle paste
½ piece
Romano pepper
70 g
Corn
½ piece
Avocado
½ piece
Lime
½ piece
Red onion
1 piece
Tomato
5 g
Fresh coriander
(May be present: Selderij)
40 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
White wine vinegar
¼ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3320 kJ
Calories794 kcal
Fat34 g
Saturated Fat7.6 g
Carbohydrate93 g
Sugar15.3 g
Dietary Fiber24.3 g
Protein22.1 g
Salt1.4 g
Potassium705.9 mg
Calcium41.3 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Bowl
•Garlic Press
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Casserole
•Zester
Cooking Steps
1
- Preheat the oven to 200°C.
- In a bowl, mix the fries with the peruvian spices and a generous amount of salt. Transfer to a parchment-lined baking sheet and bake for 20 - 25 minutes or until golden-brown, tossing halfway.
- Finely dice the romano pepper. Drain and rinse the corn. Crush or mince the garlic.
- Finely chop the onion and dice the tomato. Roughly chop the coriander.
2
- Heat a light drizzle of olive oil in a deep frying pan over medium high heat. Fry the garlic, the romano pepper and half of the onion* for 2 - 3 minutes.
- Add the black beans with their liquid, the chipotle paste and mix well. Let simmer for 4 - 5 minutes. Generously season with salt and pepper.
- Heat a small knob of butter in a clean frying pan over medium-high heat. Fry the corn for 2 - 3 minutes, or until golden brown.
Tip: You serve the other half of the onion raw. If you’re not fond of that, you can cook it together with the vegetables instead.
3
- In a bowl, add the rest of the onion with the tomatoes, the white wine vinegar, some sugar to taste and half of the coriander. Mix well to combine.
- Halve, pit and peel the avocado and cut into cubes. Mix with the tomato salsa.
- Zest the lime into a bowl. Then, cut the lime into 6 wedges.
- Add the yogurt to the lime zest, together with 1/2 lime wedge per person. Season with salt and pepper.
4
- Serve the fries on plates.
- Top with the chipotle black beans, fried corn and tomato-avocado salsa.
- Garnish with the coriander.
- Drizzle with the lime-yoghurt sauce or serve alongside.
Did you know... avocado is rich in unsaturated fat, which is good for cholesterol levels and overall cardiovascular health.
