• 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 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 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 1-2 minutes. • Sprinkle over plant-based Cheddar cheese. Cover the pan with a lid (or foil) and cook until just melted, 1-2 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. • Spoon over tomato salsa. Sprinkle with flaked almonds to serve. Enjoy!