Mature Cheddar Cheese(ContainsMilk)
Vivera Plant Mince(ContainsSoya)
Red Wine Stock Paste(ContainsSulphites)
Preheat your oven to 200°C. Chop the potatoes into 2cm 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, 25-30 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 quarter your lime. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on medium heat. When the oil is hot, add the veggie mince and cook until browned, 4-5 mins. Stir frequently.
Add the Mexican spice and garlic to the veggie mince. Cook for 1-2 mins then add the tomato passata, water (see ingredients for amount), red wine stock paste and 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, 8-10 mins, stirring occasionally (add a splash of water if it becomes too thick).
While your sauce simmers, pop the soured cream in a bowl and mix with the lime zest, then season with salt and pepper. Once the beany sauce has cooked, stir in the BBQ sauce. Taste and season with more salt and pepper if necessary.
Once the wedges are done, share into bowls and top with the mince and bean sauce. Cover with the grated Cheddar. Finish with a dollop of lime soured cream and the sliced spring onion. Serve with wedges of lime for squeezing over and enjoy!