Spicy Bean Mexican Wedges


October 14, 2020

If you’re looking to spice up your midweek meals, then look no further than these delicious Spicy Mexican Wedges! Made using three store cupboard staples, makes them the perfect, easy recipe to rustle up. If the chilli is too spicy, try cooling down with soured cream.

  • Prep: 10 mins
  • Cook: 1 hr


1Preheat the oven to 200ºC / 180ºC fan. Cut the potatoes into wedges (around 8-12 wedges per potato) and place on a roasting tray. Drizzle with a little oil, season with salt and pepper and toss to coat. Spread out into a single layer and roast for 30-35 minutes, turning halfway through

2Heat 2 tablespoons of olive oil in a large frying pan on a medium heat and fry the onions for 2-3 minutes. Once softened add the courgette and pepper and fry for a further 3-5 minutes.

3Add the crushed garlic to the frying pan along with the cumin, coriander and chilli powder. Cook for 1 minute then add the sweetcorn, cannelloni beans, chopped tomatoes, half a can of water and the crumbled stock cube

4Bring to a boil, then reduce to a simmer and cook till the sauce is thick and tomatoey, around 5-10 minutes. Once the wedges are cooked, transfer to an oven-proof dish

5Pre-heat the grill and top the wedges with the spicy bean chilli. Sprinkle over the cheese and red chilli and grill until the cheese is bubbling and melted

6Garnish with the fresh coriander and serve straight away


400 g Canned Cannellini Beans

400 g Canned Sweetcorn

400 g Canned Chopped Tomatoes

4 Baking Potatoes

1 Red onion, sliced

1 Courgette, slided

1 Yellow Pepper, sliced

1 tsp Ground Cumin

1 tsp Ground Corriander

1 tsp Hot Chilli Powder

2 Garlic cloves, crushed

0,5 Vegetable Stock Cube

100 g Chedder cheese, grated

1 Red Chilli, deseeded and chopped

1 Small bunch corriander

Olive Oil