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Vegan loaded blistered bean fries

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
    2965kj 707kcal
  • Fat
    High 42%
  • Saturates
    Low 26%
  • Sugar
    Low 27%
  • Salt
    Low 26%

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

Bring Co-op to your front door

Big Bag Option


  • 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


  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.