Ingredients
- 650 g (4 medium) brushed potatoes
- 1½ teaspoons Mexican chilli powder
- 2 teaspoons dried oregano leaves
- 1 clove garlic, crushed
- 3 teaspoons olive oil
- 420 g no added salt Mexican-style 3 bean mix, drained
- ½ cup frozen corn kernels, thawed
- 200 g (1⅓ cups) shredded, skinless cooked chicken breast
- 400 g can no added salt diced tomatoes
- ⅔ cup grated tasty cheese
- 1 avocado, peeled, chopped
- 1 tablespoon lime juice
- ½ small red onion, finely chopped
- ⅓ cup chunky tomato salsa, to serve
Method
Step 1
Heat a large roasting pan in 220 °C oven (fan-forced) for 15 minutes.
Step 2
Meanwhile, scrub potatoes clean under cold water. Cut into 2 cm thick wedges. Pat dry with paper towel. Combine chilli powder, oregano, garlic and oil in a large bowl. Add wedges. Toss well with clean hands to coat in spice mixture.
Step 3
Carefully, remove hot pan from oven. Arrange wedges in a single layer over base. Bake in 220 °C oven (fan-forced) for 25 minutes, or until tender. Remove from oven. Scatter beans, corn and chicken over wedges. Spoon canned tomatoes over top. Sprinkle with cheese.
Step 4
Return to same oven. Bake for 12-15 minutes, until cheese is melted and lightly browned.
Step 5
Mash avocado with lime juice on a plate. Stir in onion.
Step 6
Dollop avocado and salsa over hot wedges to serve.
Tips
- Shredded, skinless, cooked chicken breast is available from the deli counter in supermarkets.
- Alternatively, substitute leftover skinless, roast chicken.
- Replace frozen corn kernels with frozen mixed vegetables, if preferred.
