Smoky Bean & Corn Empanadas With Herby Yoghurt

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

Cut the potatoes (skins on) into chips, then add them to a baking tray with a drizzle of vegetable oil, half the smoked paprika (you'll use the rest later!) and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until the chips are golden and crisp – these are your paprika chips

Meanwhile, peel and finely dice the shallots and garlic

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

Dice the tomatoes finely

Drain and rinse the black beans

Drain and rinse the sweetcorn

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

Once hot, add half the diced shallot, half the chopped pepper and half the diced tomato (save the rest for later!) and cook for 2 min or until softened

Once softened, add the chopped garlic, ground cumin and the remaining smoked paprika and cook for a further 1 min or until fragrant

Once fragrant, add the drained black beans and half the drained sweetcorn (save the rest for later!) with a generous pinch of salt

Add a few splashes of water and cook for 4-5 min or until softened – this is your smoky bean & corn mix

Meanwhile, grate the cheddar cheese finely

Combine 2 tbsp [3 tbsp] flour with 2 tbsp [3 tbsp] cold water in a small bowl to form a thick paste – this is your flour paste

Divide the smoky bean & corn mix and grated cheese between the tortilla wraps, covering only half and leaving a little space around the edges

Rub some of the flour paste along the edge of the tortillas, fold over and press down firmly to seal so you're left with 6 [12] half moon-shaped tortillas

Tip: Use a little more flour paste if it's not sealing!

Add the folded tortillas to an oiled baking tray (or two!) and lightly brush them with olive oil

Put the tray[s] in the oven for 8-10 min or until golden and crisp – these are your smoky bean & corn empanadas

Meanwhile, strip the mint leaves from their stems and chop them roughly, discard the stems

Chop the parsley finely, including the stalks

Combine the remaining chopped pepper, chopped tomato and drained sweetcorn in a large bowl with the chopped mint, a drizzle of olive oil and a generous pinch of salt – this is your corn salad

In a separate small bowl, combine the chopped parsley and red wine vinegar with the remaining shallot and the natural yoghurt

Add a drizzle of olive oil and season with salt and pepper – this is your herby yoghurt