Mexican-Style Sweet Potato & Black Bean Tray Bake & A Chicken Breast

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and chop your potato[es] into bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Cut your cherry tomatoes in half

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Drain and rinse your black beans

Add the chopped potato to a baking tray (or two!) with the chopped pepper, halved cherry tomatoes and drained black beans

Give everything a good mix up

Combine your ground smoked paprika, ground cumin and chilli flakes (can't handle the heat? Go easy!) in a small bowl with 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil

Season with a pinch of salt and pepper and give it a good mix up – this is your spice mix

Add the spice mix to the vegetables & black beans and give everything a good mix up (reserve the bowl)

Put the tray[s] in the oven for an initial 15-20 min or until the potato has softened

Meanwhile, crumble your Greek cheese into small bite-sized pieces

Chop your coriander finely, including the stalks

After the initial 15-20 min, remove the tray[s] from the oven and sprinkle the crumbled Greek cheese on top

Return the tray[s] to the oven and cook for 5-10 min further or until everything is tender and golden – this is your Mexican-style potato & black bean tray bake

Meanwhile, wipe the reserved bowl clean with kitchen paper

Combine your chipotle paste (not a fan of spice? Just add a little!) with your natural yoghurt in the reserved bowl – this is your chipotle yoghurt