Spiced Veggie Bean Chilli Sub
with Cheese, Spiced Chips and Roasted Garlic Slaw
Smoky-tasting with a spicy kick, Mexican spice mix gives any dish a tasty boost. Made with herbs and spices common in Mexican cuisine, this spice mix contains ingredients such as chillies, cumin seeds, paprika and thyme, making it the perfect match for tacos and quesadillas, as well as pasta sauces and stews.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mexican Style Spice Mix
3 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Mixed Beans
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Mexican spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, pop half the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the chip baking tray until soft, 10-12 mins.
In the meantime, peel and grate the remaining garlic.
Grate the cheese. Drain and rinse the mixed beans in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the garlic and remaining Mexican style spice mix. Fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 5-6 mins.
Remove from the heat and stir in the butter (see pantry for amount) until melted. Season with salt and pepper.
In the meantime, in a medium bowl, mix together the mayonnaise and coleslaw mix. Season with salt and pepper.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir into the coleslaw mix.
Set your slaw aside for later.
Just before you're ready to serve, slice the buns top down through the middle (but not all the way through).
Pop the buns into the oven to warm through, 2-3 mins.
Meanwhile, reheat the chilli if needed.
Share the buns between your serving plates, then fill with your bean chilli.
Sprinkle over the grated Cheddar and crispy onions to finish.
Serve with the spiced chips and slaw alongside.
Enjoy!
