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THE MEXICAN PROJECT
Sweet potato and caramelised onions, with smoky beans and melted cheddar cheese and a late jalapeño kick — in a crushed-oat crust which is a first to be ever done.
Every Ingredient Inside
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Sweet Potato
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Lentils
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Dried Red Kidney Beans
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Potato
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Onion
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Jalapeño
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Cheddar Cheese
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Whole Grain Oats
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Peppers
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Whole Wheat Flour
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Cornflour
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Poha (Flattened Rice)
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Water
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Sunflower Oil
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Cajun Seasoning
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Roasted Cumin Powder
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Paprika
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Garlic Powder
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Coriander Leaves
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Barley Vinegar
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White Pepper
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Black Pepper
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Salt
Bundle Box: Box of 4
Shipped in boxes of 4, not singles
Sweet potato and caramelised onions and kidney beans, mashed with creamy potato and melted cheddar cheese, with a jalapeño heat that arrives late and leaves you reaching for the next bite.
Finished by hand in our signature crushed-oat crust, a crunch no one else in the category has ever done, built for texture you can actually feel. Smoky, layered and unapologetically punchy — the boldest way we know to end a plate.
Sweet Potato, Lentils, Dried Red Kidney Beans, Potato, Whole Grain Oats, Peppers, Onions, Jalapeños, Cheddar Cheese, Whole Wheat Flour, Cornflour, Poha (Flattened Rice), Water, Sunflower Oil, Cajun Seasoning, Roasted Cumin Powder, Paprika, Garlic Powder, Coriander Leaves, Barley Vinegar, White Pepper, Black Pepper, Salt.
Freezer to plate in under 10 minutes.
Air fryer.
180° for 8 to 10 minutes min, flip once.
Oven.
180° for 8 to 10 minutes until crisp and hot through.
Pan.
A little oil, medium heat, ~3–4 min a side until golden.
TIP - Prefer a head start? 15–30 seconds in the microwave takes the chill off — then crisp it up. Keep frozen until you cook.
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