Cheesy Tex-Mex Loaded Wedges with Guacamole
with tomato salsa, sour cream & corn
The "Tex" in Tex-Mex stands for Texas. This cuisine was developed by the Tejanos, the Spanish-Mexican inhabitants of this state.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Guacamole
Not included in your delivery
½ teaspoon
White balsamic vinegar
¾ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Wash the sweet potato and cut it into wedges, then transfer to a bowl.
- Add half of the Mexican-style spices* and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer to a parchment-lined baking sheet and bake for 30 - 35 minutes, tossing halfway (see Tip).
- Drain the beans and transfer to a bowl.
- Add the rest of the Mexican-style spices and lightly drizzle with olive oil.
- Season with salt and pepper, then toss well to combine.
Tip: the wedges can burn easily. Be sure to keep a close eye on them and lower the oven temperature if necessary.
- Spread the beans over the sweet potato wedges during the final 5 minutes of cooking time.
- Meanwhile, dice the tomato and roughly chop the coriander.
- In a bowl, combine the tomato with the white balsamic vinegar, a third of the coriander and half of the extra virgin olive oil.
- Season to taste with salt and pepper.
- Drain the corn. Melt a knob of butter in a frying pan over medium-high heat and fry the corn for 2 - 3 minutes. Season with a pinch of salt.
- Mince the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper*.
- Juice half of the lime and cut the rest into wedges.
*Take care, this ingredient is spicy! Use as preferred.
- In a small bowl, combine the guacamole with the chili pepper, the garlic and the onion (see Tip).
- Add another third of the coriander, the rest of the extra virgin olive oil and 0.5 tbsp lime juice per person.
- Season to taste with salt and pepper.
Tip: if you don't like raw garlic and onion, add them to the baking sheet in the next step.
- Transfer the corn to the baking sheet and toss well to combine.
- Scatter over the cheese and return to the oven for 3 - 5 minutes, or until the cheese has melted.
- Serve the loaded wedges on plates. Top with the guacamole, the salsa and the sour cream.
- Garnish with the rest of the coriander and serve the lime wedges alongside.
