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 two lined oven trays with a drizzle of oil. Season and bake for about 30 minutes, until golden and crunchy. Turn once during cooking and swap position of trays.
2. Prep and cook veggies Thinly slice onion and dice courgette 1cm. Heat a drizzle of oil in a large, ovenproof fry-pan on medium-high heat. Cook onion for about 3 minutes, until softened. Add Mexican spice blend and tomato paste and cook a further 1-2 minutes, until fragrant.
3. Add courgette, canned tomatoes, kidney beans, stock and 1 tsp salt and bring to a simmer. Reduce heat to medium and simmer for about 8 minutes, until thickened. Season taste. If you don’t have an oven-proof fry-pan, transfer the bean mixture to an oven dish before topping with cheese and grilling
4. Prep sour cream and remaining veggies Combine lime zest and juice and sour cream in a small bowl. Cut remaining lime into wedges. Dice tomatoes 2cm and thinly shred lettuce and toss in a medium bowl with a drizzle of oil and vinegar. Season.
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.
6. Serve cheesy Mexican beans with a dollop of lime sour cream and a lime wedge. Place potato dippers and salad on the side.