a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Halve the pepper and discard the core and seeds. Slice into thin strips.

c) Pop the pepper and diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Mexican style spice mix. Toss to coat, then spread out in a single layer.

d) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins. 

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While everything cooks, drain and rinse the black beans in a sieve. Put half into a bowl and mash with the back of a fork.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a medium saucepan on medium-high heat. 

d) Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs.

a) Stir in the water for the beans (see pantry for amount), vegetable stock paste and black beans (whole and crushed).

b) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.

a) While the beans simmer, grate the cheese.

b) Once the beans are ready, add a splash of water if they're a little dry. Taste and add salt and pepper if needed.

a) When ready, fluff up the rice with a fork and share between your bowls.

b) Top with the refried beans, roasted sweet potatoes and peppers.

c) Add a dollop of soured cream, then finish with the grated cheese.

Enjoy!