a) Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips.
b) 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.
c) When the oven is hot, roast on the top shelf until golden and tender, 15-18 mins.
d) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Drain and rinse the black beans in a sieve. Put half the black beans in a bowl and mash with a fork or masher until broken up.
b)Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs.
c) Stir in the water for the beans (see ingredients for amount), vegetable stock paste and black beans (whole and crushed).
d) 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, zest the lime and cut into wedges.
b) Trim and thinly slice the spring onion.
c) Grate the cheese.

a) About 3 mins before the sweet potatoes and peppers are ready, cook the rice according to pack instructions.
b) When cooked, transfer the rice to a bowl and stir through the lime zest.

a) Reheat the beans if necessary.
b) Add a splash of water if they're a little dry. Taste and add salt and pepper if needed.

a) Divide the rice 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 and spring onion.
d) Serve with the lime wedges alongside for squeezing over. Enjoy!