Mexican Black Bean & Sweet Potato Salad

While the sweet potato is roasting, cut the mini flour tortillas (see ingredients list) into 2cm pieces and place on a second oven tray lined with baking paper. Drizzle (or spray) with olive oil and season with salt and pepper. When the sweet potato has 5 minutes cook time remaining, bake the tortilla pieces until golden and crispy.

Cut the tomato into 1cm pieces. Slice the kernels off the corn cob. Finely chop the coriander (reserve some leaves for garnish!). Zest the lime to get a pinch, then juice to get 2 tsp for 2 people / 1 tbs for 4 people. Drain and rinse the black beans.

In a small bowl, combine the mayonnaise, lime juice, lime zest, sugar, chopped coriander, water (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper and mix well. TIP: Add more lime juice to the dressing if you like!

SPICY! Add less of the spice blend if you are sensitive to heat! Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the black beans and corn kernels and cook, stirring, until softened, 5-6 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute.