• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the plant-based butter(for the mash) and plant-based milk to potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat oven grill to high. Drain sweetcorn. Drain and rinse black beans. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook soffritto mix, corn and black beans, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Reduce heat to medium and add Mexican fiesta spice blend and garlic paste and cook, stirring, until fragrant, 1 minute.

• To beans, stir in enchilada sauce, vegetable stock powder and the water, simmering until slightly thickened, 1-2 minutes. • Remove from heat then stir in baby spinach leaves, the plant-based butter (for the sauce) and a pinch of brown sugar, until wilted and combined. • Transfer bean filling to a baking dish. Spread potato mash evenly on top. • Sprinkle over panko breadcrumbs (see ingredients) and drizzle with olive oil. Grill until golden, 8-10 minutes. TIP: Drizzling with olive oil helps the topping to crisp and brown. TIP: Grills cook fast, so keep an eye on the pie!

• Divide firey Mexican black bean and veggie pie between plates. • Tear over coriander to serve. Enjoy!