• 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. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, rough chop baby spinach leaves. • Finely chop garlic and snacking tomatoes. • Grate carrot.

• Drain sweetcorn. • Drain and rinse black beans.

• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, 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 with salt and pepper. TIP: Add another splash of water if the mixture seems dry.

• In a medium bowl, combine corn, tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.

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