• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide the wedges 
between two trays.  

• Meanwhile, thinly slice red onion.
• In a small bowl, combine the white wine vinegar 
and a good pinch of sugar and salt.
• Scrunch half of the sliced onion in your hands, then 
add it to pickling liquid. Add enough water to just 
cover onion. Set aside. 

• Meanwhile, finely chop garlic and pickled 
jalapeños (if using).
• Halve snacking tomatoes.
• Drain sweetcorn.
• Drain and rinse black beans.
• Thinly slice capsium.  

• In large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum and remaining 
onion, stirring, until tender, 3-4 minutes.
• Add black beans and cook, stirring, until tender,  
2 minutes.
• SPICY! You may find the spice blend hot! Add less if 
you’re sensitive to heat. Add tomato paste, garlic 
and Mexican Fiesta spice blend and cook until 
fragrant, 1-2 minutes.
• Stir through the water and plant-based butter. 
Simmer until sauce is thickened, 1-2 minutes. 
Season to taste with salt and pepper. 
TIP: Add another splash of water if the mixture seems 
dry. 

• Drain pickled onion, reserving a splash of the 
pickling liquid.
• SPICY! The jalapeños are slightly spicy, use less if 
you’re sensitive to heat. In a medium bowl, combine 
corn, snacking tomatoes, jalapeños, pickled 
onion, a drizzle of olive oil and the reserved 
pickling liquid. Toss to combine and season  
to taste.  

• Divide potato wedges between plates.
• Top with Mexican beans and cherry tomato and 
pickled jalapeño salsa. 
• Tear over coriander and serve with plant-based 
mayonnaise. Enjoy!