Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper if you' like to, sprinkle over half the Central American style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, peel and grate the garlic.

Halve, peel and chop the onion into small pieces.

Drain and rinse the mixed beans in a sieve.

Halve the lime.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a small bowl.

Roughly mash the avocado with a fork, add half the lime juice and season with salt and pepper if you'd like to. Set aside.

Kids Step: Use a fork to mash the avocado until it's as smooth or chunky as you'd like!

Once the onions are cooked, lower the heat to medium.

Stir in the garlic and remaining Central American style spice mix. Fry for 1 min more.

Stir through the chopped tomatoes, vegetable stock paste, sugar and water for the sauce (see pantry for amounts), then simmer until thickened slightly, 3-4 mins.

Stir the beans into the sauce, mashing half with a potato masher in the pan.

Add the sun-dried tomato paste, the remaining lime juice and cook for 1 min more, then remove from the heat.

Season with salt and pepper if you'd like to. Add a splash of water if you feel it needs it.

Share the fries between the serving plates.

Top with the beany boulders. Drizzle over the soured cream if you'd like to.

Finish with the mashed avocado.

Kids Step: Pile up your loaded fries with the beany boulders and their toppings to make a delicious mountain!

Enjoy!