Mexican potato wedges
Spice up your snacktime with these healthy potato wedges
Tex-Mex beans on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 400g can chopped tomato
- 2 spring onionswhites and greens separated, both finely sliced
- 2 tsp ground cumin
- 2 tsp mild chilli powder
- 1 tbsp brown or barbecue sauce
- 400g can black beandrained and rinsed
- 2 slices of your favourite bread
- 1 small ripe avocado
- few good squeezes of lemon or lime juice
- big dollop of natural yogurt
Nutrition: per serving
- kcal598
- fat25g
- saturates5g
- carbs72g
- sugars19g
- fibre24g
- protein29g
- salt3.1g
Method
step 1
Tip the tomatoes, spring onion whites, spices and brown sauce into a saucepan. Bring to a simmer and bubble for 10 mins.
step 2
Stir in the beans with some seasoning and heat through for 5 mins. Meanwhile, toast the bread, then chunkily dice half the avocado and mix with a squeeze of lemon or lime juice.
step 3
Squash the remaining avocado over one of the pieces of toast, and sandwich with the other. Sit on a plate and top with the hot chilli beans, followed by the diced avocado and a dollop of cooling yogurt. Scatter with the spring onion greens and tuck in.
