Cheesy Mexican Beans with Potato dippers and Lemon Sour Cream

Steps

1. Prep and cook potato dippers Preheat oven to 230°C. Slice potatoes into very thin rounds. Toss on two lined oven trays with a drizzle of oil and potato spices. Season and bake for about 30 minutes, until golden and crunchy. Turn once during cooking and swap position of trays.
2. Prep veggies Thinly slice onion; remove white stalk from silverbeet and thinly slice leaves until you have about 3 cups worth; 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 a further 1-2 minutes, until fragrant.
3. Add silverbeet, 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 While beans cook dice tomatoes 2cm. Combine lemon zest and juice and sour cream in a small bowl. Cut lemon 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 for about 5 minutes, until cheese is golden and bubbling. If you don’t have an oven-proof fry-pan, simply transfer the bean mixture to an oven dish before topping with cheese and grilling.
6. To serve Divide cheesy Mexican beans between bowls. Dollop with lemon sour cream, sprinkle over tomatoes and serve potato dippers on the side. Serve with a lemon wedge