Kapsalon with a Mexican-Inspired Twist

Name: Kapsalon with a Mexican-Inspired Twist with tomato salsa & guacamole
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 g Sweet potato; 1 sachet(s) Mexican-style spices; 1 pack Red kidney beans; 140 g Corn; 1 piece Red onion; ½ piece Red chili pepper; 1 piece Garlic; 10 g Fresh coriander; 1 piece Lime; 2 piece Tomato; 25 g Grated cheddar; 50 g Organic sour cream; 80 g Avocado dip; 1 teaspoon White balsamic vinegar; 1.5 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 3 teaspoon Extra virgin olive oil; to taste Salt and pepper

with tomato salsa & guacamole

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Kidney beans are an excellent source of protein and are rich in various vitamins and antioxidants - for example, they can promote colon health, and even moderate blood sugar levels.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total50 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

225 g

Sweet potato

½ sachet(s)

Mexican-style spices

½ pack

Red kidney beans

70 g

Corn

½ piece

Red onion

¼ piece

Red chili pepper

½ piece

Garlic

5 g

Fresh coriander

(May be present: Selderij)

½ piece

Lime

1 piece

Tomato

15 g

Grated cheddar

(Contains: Melk (inclusief lactose))

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

40 g

Avocado dip

Not included in your delivery

½ teaspoon

White balsamic vinegar

¾ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

1.5 teaspoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3263 kJ

Calories780 kcal

Fat40.8 g

Saturated Fat12.1 g

Carbohydrate78.1 g

Sugar24.7 g

Dietary Fiber18.5 g

Protein20.9 g

Cholesterol15 mg

Salt2 g

Trans Fat0.1 g

Potassium255.5 mg

Calcium49.1 mg

Iron0.4 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

•Bowl

•Baking Sheet with Baking Paper

•Strainer

•Tall-Sided Pan

•Small Bowl

Cooking Steps

Preheat the oven to 220°C. Wash the sweet potato and cut into wedges, then transfer to a bowl along with 1 tsp Mexican-style spices* per person. Drizzle with olive oil and season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake for 30 - 35 minutes or until golden-brown, tossing halfway (see Tip).

*Take care, this ingredient is spicy! Use as preferred.

Tip: the wedges can burn easily, therefore be sure to keep a close eye on them and lower the oven temperature if necessary.

Drain the kidney beans and transfer to a bowl along with the rest of the Mexican spices. Lightly drizzle with olive oil and season with salt and pepper, then mix well to combine. Spread the kidney beans over the sweet potato wedges during the final 5 minutes of cooking time.

Drain the corn. Melt a knob of butter in a frying pan over medium-high heat and fry the corn for 2 - 3 minutes with a pinch of salt. Meanwhile, finely dice the onion. Deseed and finely chop the red chili pepper*. Crush or mince the garlic and roughly chop the coriander. Juice half of the lime and cut the other half into wedges.

*Take care, this ingredient is spicy! Use as preferred.

Dice the tomato. In a small bowl, mix the avocado dip with the chili pepper, onion and garlic (see Tip). Add a third of the coriander and (per person) 0.5 tbsp lime juice and 0.5 tsp extra virgin olive oil. Season to taste with salt and pepper. In another bowl, combine the tomato, white balsamic vinegar, another third of the coriander and the rest of the extra virgin olive oil. Season with salt and pepper.

Tip: if you don't like raw onion or raw garlic, add them both to the baking sheet in the following step while adding the corn.

Add the corn to the baking sheet and mix well to combine with the kidney beans and sweet potato wedges. Scatter over the cheddar, then return to the oven for another 3 - 5 minutes or until the cheddar has melted.

Serve the loaded sweet potato wedges on plates along with the guacamole, salsa and sour cream. Garnish with the rest of the coriander and lime wedges.

Did you know... this recipe not only provides almost 75% of the RDA of fibre, but is also high in protein thanks to the kidney beans, sweet potato, avocado and corn.