Mexican Beans with Spiced Potato Dippers

Steps

1. Prep and cook potatoes Preheat oven to 220°C. Cut potatoes into 0.5cm rounds and toss on a lined oven tray with first measure of Mexican blend and a drizzle of olive oil. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
2. Prep beans Finely dice onion; dice both measures of capsicum 1cm, then set aside separately; drain and rinse kidney beans.
3. Cook beans Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion, garlic and first measure of capsicum for 2-3 minutes, until tender. Add remaining Mexican blend and cook for about 1 minute. Add beans, canned tomatoes, chipotle sauce and ½ tsp salt and bring to a simmer. Leave mixture to simmer for about 5 minutes, until reduced slightly.
4. Prep salsa Cut cherry tomatoes in half and thinly shred lettuce. Toss in a medium bowl with second measure of capsicum, lime and a drizzle of olive oil. Season and set aside.
5. Grill beans When potatoes have finished cooking, remove from oven and switch oven to high grill. If you don’t have an oven-proof fry-pan, you can transfer the bean mixture into a baking dish. Grate cheese and sprinkle over bean mixture. Grill for 3-4 minutes, until cheese is golden and melted.
6. Serve Mexican beans in bowls with potato dippers on the side, then top with salsa, sour cream, coriander and pepitas.