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Vegan loaded blistered bean fries

Vegan loaded blistered bean fries

https://www.coop.co.uk/recipes/vegan-loaded-blistered-bean-fries

Loaded fries make fantastic Friday night comfort food, and our vegan version doesn't disappoint! Fry the beans in hot oil so they go super crunchy!

  • Feeds 2 Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    35%
    2965kj 707kcal
  • Fat
    High 42%
    29.3g
  • Saturates
    Low 26%
    5.2g
  • Sugar
    Low 27%
    2.9g
  • Salt
    Low 26%
    1.53g

% of adult’s reference intake | Carbohydrates per serving : 82g

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Ingredients

  • 1 baking potato (about 250g)
  • 1 large sweet potato (about 250g)
  • 1 tsp Co-op plain white flour
  • 1 tsp cornflour
  • 2 tbsp Co-op vegetable oil
  • 1 red onion, finely sliced
  • 400g can Co-op cannellini beans, drained and rinsed
  • 2½ tsp Co-op Fajita seasoning spice mix
  • 3 garlic cloves, crushed
  • 400g can Co-op Italian chopped tomatoes
  • 150g dairy free yogurt alternative
  • 2 tbsp drained jarred Co-op sliced green jalapeño peppers
  • ½ x 25g pack coriander, chopped
  • 1 avocado, sliced

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Cut the potato and sweet potato into 1cm-thick chips, then pat dry with kitchen paper. Tip into a bowl, add the flour, cornflour and 1 tbsp of the oil, and shake until coated
  3. Spread the chips out evenly on two baking trays and roast for 30-35 mins, turning halfway through
  4. Meanwhile, gently fry the onion in the remaining oil for 8-10 mins, until softened. Turn up the heat slightly and add the beans
  5. Cook for 3-4 mins, stirring occasionally, until blistered and starting to pop
  6. Add the fajita seasoning and two-thirds of the garlic, then cook for 1 minute, until fragrant
  7. Pour in the tomatoes, along with half a can of water
  8. Season to taste, then simmer for 8-10 mins, until thickened
  9. Mix the remaining garlic into the yogurt alternative, along with 1 tbsp vinegar from the jalapeño jar and 1 tbsp of the coriander
  10. Season
  11. Once the fries are ready, pile into a serving dish and spoon over the sauce
  12. Scatter with the jalapeños, avocado and remaining coriander
  13. Drizzle with the yogurt mixture and serve the rest for dipping.

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