Mexican-style loaded wedges with halloumi

Name: Mexican-style loaded wedges with halloumi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.2kg maris piper potatoes, cut into wedges; 2 onions, halved, then thinly sliced; 3 sweet peppers (red, yellow and orange), deseeded and cut into strips; 300g closed-cup mushrooms, sliced; 200g cherry tomatoes, halved; 400g can pinto beans, drained and rinsed; 225g halloumi, cubed; 120g cheddar cheese, grated; 3 tbsp pickled jalapenos; 2 spring onions, sliced; Small handful fresh coriander; 1 lime, quartered; Salt and pepper; Cooking oil spray; 2 tbsp smoked paprika; 1 tbsp onion granules; 1 tbsp garlic granules; 1 tbsp oregano; 2 tsp cumin; 2 tsp chilli flakes; 1 tsp salt

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Recipe from The Slimming Foodie in collaboration with borrower wellbeing app ilumoni

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Fakeaway Mexican bake for a cheap and cheerful spicy meal at home

Mexican-style loaded wedges with halloumi

Photo: The Slimming Foodie in collaboration with ilumoni

Prep Time 15 mins
Cook Time 30 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 45 mins
Preparation Time 15 mins
Cooking Time 30 mins

Ingredients
Method

For the wedges

1.2kg maris piper potatoes, cut into wedges
2 onions, halved, then thinly sliced
3 sweet peppers (red, yellow and orange), deseeded and cut into strips
300g closed-cup mushrooms, sliced
200g cherry tomatoes, halved
400g can pinto beans, drained and rinsed
225g halloumi, cubed
120g cheddar cheese, grated
3 tbsp pickled jalapenos
2 spring onions, sliced
Small handful fresh coriander
1 lime, quartered
Salt and pepper
Cooking oil spray

For the spice mix

2 tbsp smoked paprika
1 tbsp onion granules
1 tbsp garlic granules
1 tbsp oregano
2 tsp cumin
2 tsp chilli flakes
1 tsp salt

Preheat the oven to 180°C
Put the potato wedges onto a large baking tray, spray generously with low calorie cooking spray, and season with salt and pepper
Into another deep baking tray, add the onions, peppers, mushrooms and cherry tomatoes.
Mix the paprika, onion granules, garlic granules, oregano, cumin, chilli and salt in a small bowl to make the spice mix. Sprinkle all over the chopped up vegetables and mix together very thoroughly, then spray generously with cooking spray
Place the potato wedges onto the top shelf of the oven, and the tray of spiced vegetables onto the middle shelf. Bake for 20 minutes.
After 20 minutes, remove both trays from the oven, shuffle the potato wedges around the tray to allow them to brown more evenly.
Add the drained pinto beans to the vegetables, mix together, and then scatter the halloumi cubes on top. Put the potato wedges and the tray of vegetables with halloumi back into the oven for ten minutes.
Serve on a large platter, or in individual bowls. Put the potato wedges on the bottom, spoon over the vegetables and halloumi, scatter over the grated cheddar (you can grill this to melt and brown it a little if you wish), then scatter over the jalapenos, spring onions and coriander. Finally, garnish with the lime wedges and serve.

Tips

This is the perfect vegetarian dish to serve up when you're trying to avoid ordering too many takeaways as a family – whether you're cutting costs or being a little bit more healthy.

These wedges are packed full of veggies and nutrients, and your kids will love trying all the different flavours.

Variations

Don't feel like you need to limit yourself to pinto beans with this recipe – you could also add in kidney beans or black beans to bulk up this dish more.

For a lower fat option, swap out the potatoes to make sweet potato wedges.

Serve your loaded wedges with one of these homemade dips on the side. You could also replace the halloumi with Monteray Jack cheese for some extra spice.