• 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. • Drain and rinse half the 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 beef 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 the heat to medium high. Add garlic paste, tomato paste and Mexican Fiesta spice blend and cook, until fragrant 1-2 minutes. • Add the water, vegetable stock powder and black beans and cook until slightly thickened 2-3 minutes.

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

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