• Preheat oven to 200°C/180°C fan-forced.
• Cut each potato in half.
• Place potato halves on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat.
• Arrange each potato to be cut-side down, then roast 
until crisp and tender, 40-45 minutes. 

• Meanwhile, roughly chop baby spinach leaves
and tomato.
• Grate carrot. 
• Finely chop garlic.
• Drain and rinse black beans (see ingredients). 

• When the potato has 10 minutes cook time 
remaining, heat a large frying pan with a drizzle of 
olive oil over a high heat.
• Cook plant-based mince and carrot, breaking up 
with a spoon, until just browned, 4-5 minutes. 

• SPICY! The spice blend is hot, use less if you’re 
sensitive to heat. Reduce heat to medium high. Add 
garlic, tomato paste and Mexican Fiesta spice 
blend and cook, until fragrant 1-2 minutes.
• Add the water, stock concentrate and black beans
and cook until slightly thickened 2-3 minutes. 

• While the chilli is cooking, combine tomato, spinach
and a drizzle of white wine vinegar and olive oil in 
a medium bowl.
• Toss to coat and season to taste with salt and 
pepper. 

• Divide jacket potatoes between plates. Top with 
Mexican plant-based mince and bean chilli.
• Spoon over tomato salsa. 
• Sprinkle over flaked almonds to serve. Enjoy!