Mexican Bean & Veggie Loaded Wedges

• Meanwhile, rough chop baby spinach leaves. • Finely chop garlic and snacking tomatoes. • Grate carrot.

• Drain sweetcorn. • Drain and rinse black beans.

• In large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 3-4 minutes. • Add black beans and cook, stirring, until tender, 2 minutes. • SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. Add tomato paste, garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Stir through the water and plant-based butter. Simmer until sauce is thickened, 1-2 minutes. Season with salt and pepper.

TIP: Add another splash of water if the mixture seems dry.

• In a medium bowl, combine corn, tomato, baby spinach and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.