Serves 4-6
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To serve:

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Put the wedges on a large baking tray, drizzle with two tablespoons of oil and season. Bake for 40-50 minutes until golden, flipping over halfway through.
  3. Meanwhile, heat the remaining oil in a pan over a medium-high heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and cook for one minute longer, then stir in the beef mince and cook for 10 minutes.
  4. Add the peppers and cook for 2-3 minutes, then stir in the tinned tomatoes, cumin, fajita seasoning, paprika and some salt and pepper. Cook for 10-15 minutes, or until most of the liquid has evaporated. Stir in the fresh tomatoes and kidney beans. Remove from the heat.
  5. Preheat your grill to high. Tip the wedges into an ovenproof dish, spoon over the beef mixture and sprinkle over the cheese. Place under the hot grill for 8-10 minutes, or until the cheese starts to brown.
  6. Remove from the oven and sprinkle with coriander, chilli, spring onions and chopped avocado before serving.

Nutrition Facts

Per serving: 651kcals, 13.4g fat (3.5g saturated), 88.3g carbs (7.8g sugars), 45.8g protein, 17.9g fibre, 0.201g sodium