Loaded Queso With Chipotle Black Beans & Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your red potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25 min or until golden and crisp

Chop your tomato[es] finely

Peel and finely dice your red onion[s]

Chop your coriander finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add half of the diced onion (you'll use the rest later!) and cook for 4-5 min or until softened

Once softened, add your tomato paste, chipotle paste (can't handle the heat? Go easy!), half your ground cumin and half your ground smoked paprika (save the rest for later!)

Cook for 1-2 min or until fragrant

Once fragrant, add your black beans (no need to drain!) with all the bean water

Cook for 4-5 min or until slightly thickened – this is your chipotle black beans

Tip: Add a splash of water if it is looking a little dry

Grate your cheddar cheese

Combine your grated cheese with your cornflour in a pot with the remaining ground cumin and remaining ground smoked paprika

Mix until the cheese is fully coated in the cornflour

Add your mustard ketchup and 100ml [150ml] [200ml] milk to the pot with the cheese

Heat the pot with over a medium heat and cook for 1-2 min, stirring frequently, or until the cheese has melted and thickened – this is your queso

Add the chopped tomato and the remaining diced onion to a bowl with a squeeze of your lime juice and a pinch of salt

Mix it all together – this is your tomato salsa

Cut the remaining lime into 1 wedge per person