Parmesan loaded chilli bean wedges with avocado & sour cream

This veggie chilli is ideal for an easy weeknight dinner and is smoky, delicious, and full of Mexican-inspired flavour. Our recipe is loaded with fibre-rich plant foods like chilli beans, carrot, spinach and avocado that help to support optimal health and fight inflammation.

Recipe brought to you by Fresh Start by My Food Bag

Serves: 4

Ready in time: 35 Minutes

Ingredients

Potato Wedges

• 400g potatoes
• 1 tsp oil
• 25g parmesan, grated 

Veggie Chilli

• 1 tsp oil
• 1 carrot
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp garlic powder 
• 1 tbsp cornflour
• 60g tomato paste
• 2 400g cans chilli beans mild 
• 1 cup water
• 100g baby spinach

To Serve

• 1 avocado
• 2 tomato
• 25g parmesan, grated
• 4 tbsp sour cream 
• 10g coriander 

Method

1. Preheat oven to 220°C (or 200°C fan bake).

2. Cut potatoes into wedges. Toss with oil and spread on 1-2 lined oven tray. Season lightly with salt and pepper and bake for an initial 20 minutes. After 20 minutes, remove from oven and sprinkle over first measure of parmesan cheese. Return to oven and bake for a further 10 minutes, until wedges are tender and golden.

3. Heat oil in a frypan on medium-high heat. Grate carrot and add to pan with a pinch of salt to cook for about 2 minutes, until soft. Add measure of smoked paprika, ground cumin, ground coriander, dried oregano, garlic powder and cornflour and cook for 1 minute, until fragrant. Add tomato paste, stir and add chilli beans and water measure. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until thick. Stir through baby spinach to wilt and season to taste with salt and pepper.

4. Cut avocado into wedges and dice tomatoes 2cm.

5. Top parmesan wedges with chilli. Sprinkle over remaining parmesan and top with avocado, tomatoes, sour cream and coriander.

Top Tip

‍Use different root veggies instead of potatoes like parsnips, carrot or beetroot and cut into wedges.