2 Tbsp water
1 tsp brown sugar
1 Tbsp balsamic vinegar
1 x 400g can red kidney beans
4 medium tomatoes
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Chop potatoes into wedges, toss in olive oil and chilli powder and place on prepared baking tray. Bake in the oven for 25 minutes.
3. After 10 minutes, add the corn cobs to the baking tray and return to the oven for remaining 15 minutes.
4. While potatoes and corn are cooking, slice onion and fry in a frying pan with a dash of olive oil, water, brown sugar and balsamic vinegar. Cook until sticky.
5. Once the potatoes are cooked, rinse the red kidney beans and add them to the baking tray. Cook for a further 3 minutes then remove from the oven. When corn cobs are cool enough to handle, slice off kernels and return to potato mix.
6. Divide the potato wedges between 6 plates and spoon bean mixture on top.
7. Top with chopped tomato, mashed avocado, chopped coriander, lime wedges and chilli flakes if desired.
6 serves
10 minutes | 25 minutes
DF, RSF, V, G
