Vegan Loaded Fries

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs capsicum
• 1pcs spring onion
• 1pcs tomato
• 380g black beans
• 20g chipotle in adobo sauce
• 50g tomato paste
• 100g shredded vegan cheddar
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick fries. Cut the capsicum into 2cm chunks. Thinly slice the spring onion. Finely chop the tomato. Drain and rinse the beans.
2. Step 2 — Bake fries
   Put the potato 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.
3. Step 3 — Soften capsicum
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the capsicum, stirring, for 3-4 mins until softened. Add the chipotle (see Make it milder), half the tomato paste* and half the spring onion and cook, stirring, for 30 secs or until combined.
4. Step 4 — Add beans
   Add the tomato, beans and 125ml (½ cup) water to the capsicum mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10 mins or until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Top the fries with the bean mixture and vegan cheddar, then bake for a further 5 mins or until the vegan cheddar is melted. Scatter over the remaining spring onion, then bring to the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it milder
   Chipotle is a smoky Mexican chilli sauce. We've recommended this amount for flavour, but if you prefer less heat, reduce the amount to taste.