Tex Mex Loaded Fries

Tex Mex Loaded Fries

Honestly, these loaded fries are one of those recipes we find ourselves making on a Friday night when we want something proper indulgent but still totally plant-based. We're talking crispy oven fries piled high with a smoky, spiced bean chilli that's got real depth and warmth to it. The flavours are bold and punchy, and when it all comes together with those toppings it's genuinely hard to stop eating. It's the kind of thing you'd order at a restaurant and be delighted by, except you've made it at home in about 25 minutes. Make these tonight, we really think you're going to love them.

Cook: 25 min
Serves 4

Before You Start

  • Preheat oven according to fries packet instructions
  • Large baking tray or baking dish for fries
  • Large pan or saucepan for chilli
  • Serving plate or board

Ingredients

  • oven fries
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • ½ tbsp cayenne pepper
  • 1 tbsp smoked paprika
  • 3 tbsp tomato purée
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1 red onion - finely chopped
  • 2 garlic cloves - minced
  • 1 red bell pepper - chopped
  • 1 x 400g can of kidney beans
  • 1 x 400g can of chopped tomatoes
  • 1 x 400g can of black beans
  • 120ml water
  • salsa
  • tortilla chips crushed
  • fresh coriander
  • plant-based sour cream

Method

1

First, put the fries in the oven

  • Cook oven fries according to the packet instructions
  • They can cook whilst we make the chilli
2

Then, make the chilli

  • Put a pan on medium high heat and add the olive oil
  • Add the onions and cook until they are soft
  • Add the garlic and the pepper and cook down for about 3 minutes
  • Then add the spices and the tomato purée, mixing everything together
  • Add the chopped tomatoes, kidney beans and black beans and mix everything together
  • Add salt, brown sugar and water then simmer for about 10 minutes or until the chilli has thickened
3

Assemble and serve

  • Put your cooked fries on a plate or board, adding the chilli and the rest of the toppings
  • Feel free to chop and change these as you see fit

Tips & Variations

  • Make it saucier: We find the chilli thickens up as it sits, so if you're serving a crowd or making it ahead, add a splash of water or veggie stock to loosen it back up before piling it on the fries.
  • Load up the toppings: This is where you can really go for it. Sliced jalapeños, a dollop of vegan sour cream, fresh coriander, diced red onion, a squeeze of lime. The more the better in our opinion.
  • Swap the fries: If you want to make it a bit more wholesome, this chilli works brilliantly over sweet potato fries too. Ian's tried it and it absolutely slaps.

Why This Works

The trick here is building the chilli properly in layers, cooking the onions down first, then adding the garlic and pepper before the spices go in. That little step of toasting the spices with the tomato purée before the chopped tomatoes hit the pan makes a huge difference to the depth of flavour. Trust us on this one, it takes an extra 60 seconds and it's absolutely worth it.