Per person Gousto kcal 529 | 35-44 min | Gluten-free / 3 of your 5-a-day

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390g black beans

1 brown onion

20g chipotle paste

5g chives

1 garlic clove

100g Greek salad cheese

1 green chilli

1 tsp ground smoked paprika

1 lime

25ml mayonnaise

150g sweetcorn

32g tomato paste

5.5g vegetable stock mix

350g waxy potatoes

Salt

Sugar

Vegetable oil

Water

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1. Preheat the oven to 220C/200C (fan) and boil a kettle. Chop your waxy potatoes in half, lengthways. Add the halved potatoes and your ground smoked paprika to a baking tray with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up. Put the tray in the oven for an initial 20 min or until the potatoes are golden.

2. While the potatoes are cooking, peel and finely dice your brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. One hot, add the diced onion and cook for 3-5 min or until starting to soften.

3. While the onion is softening, drain and rinse your black beans and sweetcorn. Dissolve your vegetable stock mix in 400ml boiled water. Once the onion has started to soften, increase the heat to medium- high and add your tomato paste and chipotle paste to the pan and cook for 1-2 min or until fragrant.

4. Once fragrant, add the drained black beans & sweetcorn with the stock and cook for 10-15 min or until it's reduced to a stew-like consistency. Once done, crush some of the beans with a masher and give everything a good mix up until fully combined - this is your rancheros-style chilli.

5. While the chilli is cooking, slice your green chilli finely. Add the sliced chilli to a bowl with the juice of half your lime and a pinch of sugar and set aside to pickle - this is your quick-pickled chilli.

6. After an initial 20 min, remove the golden potatoes from the oven and crush with the base of a mug to flatten them. Tip: Just crush them gently, or they'll turn to mash! Add a drizzle of vegetable oil and give everything a good mix up. Put the tray back in the oven and cook for a further 5-8 min or until the potatoes are crisp and golden - these are your crispy potatoes.

7. While the potatoes are cooking, peel and finely chop (or grate) your garlic. Combine your mayo and the chopped garlic with 1 tsp cold water - this is your garlic mayo. Crumble your Greek cheese into rough bite-sized pieces. Chop our chives finely.

8. Serve the rancheros-style chilli over the crispy potatoes. Drizzle over the garlic mayo, then sprinkle over the crumbled Greek cheese, chopped chives and quick-pickled chilli - this is your loaded patatas rancheros. Garnish with a lime wedge. Enjoy!