Cheesy Mexican Beans with Potato Dippers and Lime Sour Cream

Steps

1. Prep and cook potatoes Preheat oven to 230°C. Slice potatoes into very thin rounds. Toss on a lined tray with a drizzle of oil and potato spices. Season and bake for 25-30 minutes, until golden and crunchy. Turn once during cooking.
2. Prep and cook veggies Thinly slice onion and spinach and dice courgette 1cm. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion for about 3 minutes, until softened. Add garlic, Mexican spice blend and tomato paste and cook for a further 1-2 minutes, until fragrant.
3. Add spinach, courgette, canned tomatoes, kidney beans, stock and salt and bring to a simmer. Reduce heat to medium and simmer for about 8 minutes, until thickened. Stir through Worcestershire sauce and season to taste.
4. Prep toppings Dice tomato 2cm. Combine lime zest and juice and sour cream in a small bowl. Cut remaining lime into wedges.
5. Grill cheese Once potatoes have finished cooking, turn oven to high grill. Sprinkle cheese over bean mix, then grill on middle-upper oven rack or about 5 minutes, until cheese is golden and bubbling. If you don’t have an oven-proof fry-pan, simply transfer the bean mix to an oven-proof dish before topping with cheese and grilling.
6. To serve Divide cheesy Mexican beans between bowls. Dollop with lime sour cream, sprinkle over tomato and serve potato dippers on the side. Serve with a lime wedge.