• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Drain sweetcorn. • Drain and rinse red kidney beans. • Slice lemon into wedges. • Roughly chop coriander.

• Scoop out avocado flesh into a medium bowl, then roughly mash. Add the 1/2 the coriander, a good squeeze of lemon juice and a drizzle of olive oil. Stir until smooth and well combined. Season to taste. Set aside. • Finely chop tomato, then transfer to a second medium bowl.

• Heat a large frying pan over high heat. Cook corn kernels until charred, 4-5 minutes. • Transfer corn to the bowl with the tomato. Add a squeeze of lemon juice. Season, then toss to combine. TIP: Cover the pan with a lid or foil if the kernels are "popping" out.

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Return pan to a medium heat with a drizzle of olive oil. Cook red kidney beans and Mexican Fiesta spice blend (see ingredients), stirring, until coated and fragrant, 1-2 minutes. • Add enchilada sauce and the brown sugar. Simmer until heated through, 2 minutes. Season to taste.

• Divide Mexican beans and roasted sweet potato between bowls. • Top with guac, light sour cream and charred corn salsa. • Sprinkle with remaining coriander. Serve with any remaining lemon wedges. Enjoy!