The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chipotle Black Bean Chilli with Sweet Potato Wedges, Vegan 'Cheez' Sauce & Avocado Salsa
The whole family will go nuts for our ‘mindful’ take on nachos. Rather than tortillas we use baked sweet potato wedges, loading them with Mexican-style black beans, avocado salsa, fresh coriander and an oozy, vegan ‘cheez’ sauce.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh coriander
- 1 avocado
- 1 unwaxed lime
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 460g black beans (Rehydrated black beans, water, salt.)
- 200g baby tomatoes
- 1 pepper
- 1 shallot
- 2 sweet potato
Nutritional Information
Calories: 527
Protein: 15g
Carbs: 79g
Fat: 22g
Chipotle Black Bean Chilli with Sweet Potato Wedges, Vegan 'Cheez' Sauce & Avocado Salsa
The whole family will go nuts for our ‘mindful’ take on nachos. Rather than tortillas we use baked sweet potato wedges, loading them with Mexican-style black beans, avocado salsa, fresh coriander and an oozy, vegan ‘cheez’ sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a medium bowl, a measuring jug & a sieve
Roast the wedges & prep
- Cut the sweet potatoes into wedges, then add to the lined tray and toss with 1 tbsp oil, salt and pepper. Roast for 25-30 mins, until soft and golden
- Finely dice the shallot. Dice the pepper into 1cm chunks. Halve the tomatoes. Drain and rinse the beans
Time for chilli
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add half the shallot and the pepper and cook for 4-5 mins, until softening. Season with salt and pepper
- Add the tomatoes and chipotle paste and cook for a further 2 mins, then stir in the stock powder, passata, beans and 150ml water
- Simmer for 4-5 mins, until thickened
Salsa time
- Meanwhile, halve the lime, Dice the avocado into 1cm chunks. Roughly chop the coriander
- In the medium bowl, mix together the avocado, remaining shallot, juice from half the lime and half the coriander. Season with a pinch of salt and pepper
Make the 'cheez' sauce
- Heat the medium saucepan on medium heat. Once hot, add the cashew cream and nutritional yeast. Bring to a boil and simmer for 4-5 mins, until it reaches drizzling consistency. Add a squeeze of the remaining lime juice and season generously with salt and pepper
Plate up
- Serve the wedges onto plates, topped with the black bean chilli, vegan 'cheez' sauce and avocado salsa. Scatter with the remaining coriander to finish
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