Mexican-Style Beef Loaded Wedges

To begin, preheat the oven to 200ºC fan/220ºC/gas 7.

Wash the sweet potatoes under cold water, then cut them into wedges, leaving the skin on. Place onto a baking tray, drizzle with olive oil and season with salt and pepper. Use your hands to make ensure the wedges are coated well. Place into the preheated oven for 25 minutes.

Deseed and slice the peppers. Peel the carrots and cut them into quarters lengthways. Heat a drizzle of olive oil in a pan over medium-high heat and add the beef mince. Cook for 4-5 minutes until brown, then drain the excess fat. Next, add the chopped vegetables, crush in the garlic and season with 1 tsp paprika. Stir well.

Drain and rinse the beans. Add them to the pan, giving the mixture another thorough stir. After a couple of minutes, add the tomato passata, beef stock and 300ml boiled water. Stir well and leave to simmer for 10-15 minutes, stirring occasionally.

Once the wedges are cooked, plate them up and top with the beef mixture and grated cheese.