• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
• In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with Cheddar cheese and bake until the cheese melts.

• Meanwhile, thinly slice red onion (1//2 / 1)
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
• Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Meanwhile, finely chop garlic. Halve snacking tomatoes.
• Drain sweetcorn.
• Drain and rinse black beans.
• Grate carrot.

• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and remaining
onion, stirring, until tender, 3-4 minutes.
• Add black beans and cook, stirring, until tender, 2 minutes.
• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add tomato paste,
garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.
• Stir through the water and plant-based butter. Simmer until sauce is thickened, 1-2 minutes. Season to taste.

TIP: Add another splash of water if the mixture seems dry.

• Drain pickled onion, reserving a splash of the pickling liquid.
• In a medium bowl, combine corn, snacking tomatoes, pickled onion, a drizzle of olive oil and the reserved pickling liquid. Toss to combine and season.

• Divide cheesy potato wedges between plates.
• Top with black beans, corn and pickled onion salsa and plant-based mayonnaise.
• Tear over coriander to serve. Enjoy!