Smoky Mexican Sweet Potato Wedges with Barbecue Pulled Beef

Name: Smoky Mexican Sweet Potato Wedges with Barbecue Pulled Beef and Tomato Salsa
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Sweet potatoes; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 5 Grams of Fajita seasoning; 200 Grams of Pulled beef; 1 Piece of Garlic cloves; 1 Piece of Red onion; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 40 Grams of Barbecue sauce; 100 ML of Water; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Piece of Tomatoes; 1 Piece of Red pepper; 1 Piece of Lime; 15 Grams of Fresh coriander; 60 Grams of Sour cream

and Tomato Salsa

Time for Mexican winner dinner! Sweet potato wedges with fajita seasoning and smoky pulled beef on top!

278 Reviews

Cals 565 · Prot 29 · Carbs 89 · Fat 13

Low Carb

40 min

Smoky Mexican Sweet Potato Wedges with Barbecue Pulled Beef and Tomato Salsa

Time for Mexican winner dinner! Sweet potato wedges with fajita seasoning and smoky pulled beef on top!

278 Reviews

Cals 565 · Prot 29 · Carbs 89 · Fat 13

Low Carb

Ingredients

Sweet potato wedges

Sweet potatoes

600 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Fajita seasoning

5 Grams

Pulled beef

200 Grams

Garlic cloves

1 Piece

Red onion

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Barbecue sauce 11*13*

40 Grams

Water

100 ML

Black pepper

0.5 Tsp

Salsa

Olive oil

1 Tbsp

Salt

0.5 Tsp

Tomatoes

1 Piece

Red pepper

1 Piece

Lime

1 Piece

To serve

Fresh coriander

15 Grams

Sour cream 4*

60 Grams

Allergens

*11 Gluten, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2363 / 565
Fats (g)	12.6
of which saturated (g)	5.4
Carbohydrates (g)	89
of which sugars (g)	29.7
Fibers (g)	14.9
Proteins (g)	28.7
Salt (g)	0.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Bake wedges

Preheat the oven to 200°C/180°C fan.
Slice the sweet potatoes (skins on) into wedges.
Add the wedges to a large baking tray with a drizzle of vegetable oil.
Toss the wedges in the oil until fully coated.
Bake for 30 min or until crisp.
Once crisp, season with a generous pinch of salt and the fajita seasoning.
Bake for 5 min further.

2 Make salsa

Meanwhile, finely chop the tomatoes.
Deseed and finely chop the red peppers.
Finely chop half of the coriander leaves.
Reserve the rest for garnish.
Squeeze 0.5 tbsp of lime into a bowl.
Add the olive oil and a pinch of salt and mix.
Add the tomatoes, red peppers and coriander.
Toss.

3 Prep

Peel and mince the garlic.
Peel and slice the onions.

4 Simmer beef

Heat a large pan over a medium heat with a drizzle of oil.
Add the onions with a pinch of salt.
Fry for 6 min or until starting to caramelise.
Add the garlic, smoked paprika powder, a pinch of chipotle powder (spicy!) and the pulled beef.
Fry for 1 min further.
Reduce the heat to medium-low and add the barbecue sauce, and measured water.
Cover with a lid and simmer for 5 min.
Season with a crack of black pepper.
Keep warm.