Mexican Bean and Kumara Hot Pot with Apple Slaw

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara on prepared tray with a drizzle of oil and first measure of Mexican spice mix. Season with salt and pepper and roast for about 15 minutes, or until golden brown and tender. Turn once during cooking.
3. Heat a drizzle of olive oil in a large, oven-proof fry-pan on medium heat. Fry onion for about ˆ4 minutes, or until soft. Add second measure of Mexican spice mix and tomato paste and cook for 1 minute. Add tomatoes, water and kidney beans, then bring to a simmer and cook for 2 minutes. Remove from heat.
4. Add roasted kumara to pan with tomato/bean mixture and mix to evenly distribute. Sprinkle over cheese and bake for about 12 minutes, or until cheese is melted and golden.
5. While hot pot bakes, prepare slaw. In a large bowl, whisk together mayonnaise and vinegar, until smooth. Finely shred cabbage; peel and grate carrot; grate apple. Add vegetables to bowl with mayonnaise/vinegar mixture and toss to combine. Season to taste with salt and pepper.
6. In a small bowl, combine all chipotle sour cream ingredients. Roughly chop coriander and thinly slice spring onions on an angle.
7. Divide Mexican bean and kumara hot pot and corn chips between plates and serve apple slaw on the side. Add a dollop of chipotle sour cream and garnish with coriander and spring onions.