Mexican Chilli Beans

While the rice is cooking, chop the potato (unpeeled) into 2 cm chunks. Slice the red capsicum into 1 cm thick strips. Slice the lime into wedges. Drain and rinse the red kidney beans. Dice the avocado into 1 cm cubes. TIP: Squeeze a small amount of lime juice over the avocado to stop it from browning. Roughly chop the coriander leaves.

Place the sweet potato and the red capsicum on the oven tray lined with baking paper. Sprinkle over ½ of the cumin & paprika spice blend, ½ of the chilli flakes (if using) and a drizzle of olive oil. Season with a pinch of salt and pepper. Toss to coat and place the tray on the top shelf of the oven and bake for 20-25 minutes, or until tender.

While the veggies are roasting, combine the Greek yoghurt and a squeeze of juice from the lime wedges in a small bowl. TIP: Add as much or as little lime juice as you like depending on your taste preference. Stir until the yoghurt thins out to a consistency that can be drizzled. Set aside.

Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the remaining cumin & paprika spice blend, the remaining chilli flakes (if using) and the red kidney beans and cook, stirring regularly, for 2 minutes, or until the spice is fragrant and the beans have warmed through. TIP: Some like it hot, but if you don’t just hold back on the chilli flakes. Add a pinch of salt and pepper.