Always refer to the product label for the most accurate ingredient and allergen information.
Vegetable Stock Powder(ContainsCelery)
Vivera Plant Chicken Pieces(ContainsGluten, Soya)
Water for the Sauce
Preheat your oven to 200°C. Chop the potatoes into 2cm wide chunks (no need to peel!). Pop the potato on a low sided wide baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.Trim the spring onions then slice thinly. Drain and rinse the black beans in a sieve. Pop half the black beans in a medium sized bowl and crush with the back of a fork or a potato masher. Grate the cheddar.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the pepper slices and Vivera plant based chicken pieces. Cook stirring occasionally until the pepper is tender and the Vivera pieces golden, 7-9 mins. Stir in the Mexican spice and cook for 1 minute. Add the black beans (whole and crushed), BBQ sauce, veg stock powder and water (see ingredients for amount). Stir everything together well.
Bring the pan to a boil and turn the heat down to simmer. Cook stirring occasionally until the mixture has thickened slightly, 6-7 mins. Taste and season with salt and pepper.
Once the potatoes and Vivera and pepper stew are cooked, tip the filling in to an appropriately sized baking tray ( we used a 20cm x 20cm tray for 2 people). Evenly cover the filling with the cooked potatoes and sprinkle over the cheese. Return to the top shelf of your oven and cook until the cheese is melted and the filling bubbling, 6-8 mins.
Share the upside down loaded potatoes between your plates. Sprinkle over the chopped spring onion. Enjoy!