Bean, Beef & Bacon Loaded Sweet Potato Wedges

Meanwhile, trim and thinly slice the spring onions. Grate the cheese. Zest and halve your lime. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve. Pop half the black beans into a bowl and mash until broken up, then set aside.

Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and bacon lardons and fry until browned, 5-6 mins. Use a spoon to break up the beef as it cooks. Once browned, drain and discard any excess fat if needed. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the Mexican style spice mix and garlic. Cook for 1-2 mins then add the tomato passata, BBQ sauce, water (see ingredients for amount) and the beans (both whole and mashed). Season with salt and pepper, then stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle. Cook the bacon thoroughly.

While your sauce simmers, mix the soured cream with the lime zest and season with salt and pepper. Once the sauce is cooked, taste and season if necessary.