Comforting Chorizo Chilli Loaded Fries

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs chorizo sausage
• 1bunch coriander
• 380g black beans
• 400g diced tomatoes
• 1pcs tomato
• 1pcs jalapeno chilli
• 1pcs red onion
• 1pcs avocado
• 40ml burger sauce
• 10g Tex-Mex seasoning
• 23ml olive oil
• 10ml white wine vinegar
• 5ml sugar

Method

1. Step 1 — Bake fries
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick chips and put on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Bake for 25 mins or until golden and tender.
2. Step 2 — Fry chorizo
   While the fries are baking, thinly slice the chorizo on an angle. Put the chorizo in a cold medium deep frypan over medium-high heat. Cook, turning, for 4-5 mins until golden.
3. Step 3 — Cook chorizo chilli
   Meanwhile, pick the coriander leaves and finely chop the stems. Drain and rinse the beans. Add the coriander stems and 2 tsp olive oil to the chorizo and cook, stirring, for 1 min. Stir in the beans, diced tomatoes and 2 tbs water and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10 mins or until slightly reduced.
4. Step 4 — Make jalapeno salsa
   Coarsely chop the fresh tomato and jalapeno (jalapeno is mild; you can omit it and serve it at the table if you prefer). Finely chop the onion. Combine the tomato, jalapeno, onion and 2 tsp white wine vinegar in a bowl. Season with salt and pepper.
5. Step 5 — Make guacamole and sauce
   Scoop the avocado into a bowl and coarsely mash. Season with salt and pepper. Combine the burger sauce and 1 tsp water in a bowl.
6. Step 6 — Get ready to serve
   Add the Tex-Mex seasoning and 1 tsp sugar to the chorizo chilli. Taste, then season with salt and pepper. Divide the fries and chorizo chilli among plates and scatter over the coriander leaves. Serve with the jalapeno salsa, guacamole and burger sauce.

Allergens

Sulphites, Egg