Mexican-Style Mixed Beans Loaded Sweet Potato Fries & Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Cut your sweet potato[es] (skin 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 and give everything a good mix up

Put the tray in the oven for 20 min or until the fries are tender and starting to crisp

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 250ml [325ml] [425ml] boiled water

Drain your sweetcorn

Heat a pot over a medium heat with a drizzle of vegetable oil

Once hot, add the chopped garlic, drained sweetcorn and your 5 bean medley to the pot with a pinch of salt and pepper and cook for 1-2 min or until fragrant

Once fragrant, add your ground coriander and most of your ground smoked paprika (you'll use the rest later!) to the pot with your tomato paste and cook for 1 min

Add the vegetable stock, stir it all together and bring to the boil over a high heat

Once boiling, reduced the heat to medium and cook for 4-5 min or until the sauce has thickened – these are your Mexican-style mixed beans

Chop your tomato[es] roughly

Peel and finely chop your shallot[s]

Chop your coriander finely, including the stalks

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the chopped tomato, chopped shallot and half the chopped coriander (save some for garnish!) to a bowl with a drizzle of olive oil, a squeeze of lime juice and a pinch of salt and pepper

Mix it all together – this is your tomato salsa

Slice your green chilli[es] finely

Grate your cheddar cheese

Combine your mayo with a squeeze of lime juice and remaining ground smoked paprika in a bowl – this is your lime paprika mayo

Cut the remaining lime into 1 wedge per person