A) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a half-full kettle. b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. c) Pop the sliced pepper and diced sweet potato onto a large baking tray. Drizzle with oil, sprinkle over half the Mexican style spice mix, then season with salt and pepper. Toss to coat, then spread out in a single layer. d) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins.

A) Meanwhile, pour the boiled water into a large saucepan with ¼ tsp salt on high heat. b) Add the rice and cook for 10-12 mins. c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

A) While everything cooks, drain and rinse the black beans in a sieve. Put half into a bowl and mash with the back of a fork. b) Peel and grate the garlic (or use a garlic press). c) Heat a drizzle of oil in a medium saucepan on medium-high heat. d) Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs, until fragrant.

A) Once fragrant, stir the water for the beans (see pantry for amount), veg stock paste and black beans (whole and crushed) into the garlic. b) Bring to the boil, then reduce the heat to medium and simmer until the bean mixture has thickened, 6-8 mins.

A) While the beans simmer, grate the cheese. b) Once the beans are ready, taste and add salt and pepper if needed. Add a splash of water if they're a little too dry.

A) When ready, fluff up the rice with a fork and share between your bowls. b) Top with the refried beans and roasted veg. c) Add a dollop of soured cream, then scatter over the grated cheese. Enjoy!