The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican mushroom loaded wedges
A sprinkling of Mexican spice breathes new life into golden potato wedges. They’re topped with a saucy medley of mushrooms, black beans, onion and pepper, flavoured with chilli, lime, coriander, sun-dried tomato paste and, yes, more Mexican spice! A scattering of spring onions adds a final flavour boost.
Plants 8
SWK: Source of protein
SWK: High fibre
fake away
Serving size
Ingredients
- 500g potatoes
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 onion
- 1 pepper
- 1 chilli
- 120g chestnut mushrooms
- 2 garlic clove
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 2 spring onion
- 1 handful of fresh coriander
- 1 unwaxed lime
Nutritional Information
Calories: 465
Protein: 18g
Carbs: 99g
Fat: 2.5g
Ingredients
- 1000g potatoes
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 onion
- 2 pepper
- 2 x chilli
- 240g chestnut mushrooms
- 4 garlic clove
- 460g black beans (Rehydrated black beans, water, salt.)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 4 spring onion
- 1 handful of fresh coriander
- 1 unwaxed lime
Nutritional Information
Calories: 434
Protein: 17g
Carbs: 94g
Fat: 2.3g
Mexican mushroom loaded wedges
A sprinkling of Mexican spice breathes new life into golden potato wedges. They’re topped with a saucy medley of mushrooms, black beans, onion and pepper, flavoured with chilli, lime, coriander, sun-dried tomato paste and, yes, more Mexican spice! A scattering of spring onions adds a final flavour boost.
Cook time:
35 mins
Cuisine:
British
Food group:
Vegan
Cooking Instructions
Get the wedges going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into wedges, then spread them out on a baking tray lined with baking paper. Spritz with cooking spray, lightly season and sprinkle over a pinch of the spice mix.
- Roast for 25-30 mins.
Prep your veg
- Meanwhile, peel and finely dice the onions, then deseed the peppers and dice into 1cm squares.
- Finely dice the chillies (deseed for less heat). Quarter the mushrooms, and peel and crush the garlic.
Cook the mushrooms
- Drain and rinse the beans.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, chillies (to taste) and mushrooms for 6-8 mins.
- Add the garlic and remaining spice mix and cook for 2 mins.
- Stir in the beans, tomato paste and chopped tomatoes and simmer for 5 mins.
Add some zing!
- Thinly slice the spring onions. Finely chop the coriander.
- Squeeze the lime juice (to taste) into the sauce, then add the coriander and stir.
Plate up
- To serve, top the wedges with the mushroom and bean mix and sprinkle over the sliced spring onions.