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Mature Cheddar Cheese(ContainsMilk)
Preheat your oven to 220℃.Chop the sweet potatoes into 1cm wide wedges (no need to peel!)Put on a large roasting tray, drizzle with oil and season with salt and pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until golden and crispy, 20-25 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, trim the spring onions then slice thinly. Grate the cheddar. Drain and rinse the black beans in a sieve. Pop half the black beans in a bowl and mash until broken up. Set aside for later. Zest and half your lime. Peel and grate the garlic (or use a garlic press).
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 cook until browned, 5-6 mins. Use a wooden spoon to break up the beef as it cooks.
Add the Mexican spice and garlic. Cook for 1-2 minutes then add the tomato passata, BBQ sauce, water (see ingredients for amount) and add the beans (both the whole and mashed). Season with salt and pepper, stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 10-12 mins, stirring occasionally. IMPORTANT: The mince is cooked when its browned all over.
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 with salt and pepper if necessary.
Once the wedges are done, portion equally into bowls and top with the beef and beany sauce. Cover with the grated cheddar. Finish with a dollop of lime soured cream and sliced spring onion. Serve with wedges of lime for squeezing over and enjoy!