Mexican Style Bacon and Bean Frijoles Charros

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Drain and rinse the sweetcorn and black beans in a sieve. Peel and grate the garlic (or use a garlic press). Chop the sweet potato into 2cm chunks (no need to peel). Halve the green pepper and discard the core and seeds. Slice into thin strips.

Put the sweet potato chunks and sliced pepper onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Once the bacon is golden, add the garlic and Mexican style spice mix. Stir-fry for 30 secs. 

Next, stir in the passata, chicken stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar (if you have any). 

Bring to the boil, then stir in the black beans and corn.

Lower the heat and simmer until slightly thickened, 5-6 mins. Stir occasionally.

In the meantime, grate the cheese.

Roughly chop the coriander (stalks and all).

Once the sauce has thickened, season with salt and pepper, then remove from the heat. Cover to keep warm. 

Once the sweet potato and pepper are ready, stir through the beans. Reheat if needed, then spoon the beans into your serving bowls.

Top with the cheese, soured cream and coriander to finish.