Preheat the oven to 180°C/350°F/Gas Mark 4.

Cut 450 grams of potatoes into wedges and place them on a baking tray. Drizzle with oil and bake in the oven for 35 minutes, turning halfway through.

While the potatoes are baking, cut 1 pepper into strips and crush 1 garlic clove. Heat a frying pan and add 250 grams of beef mince. Cook for 6 minutes.

Add the pepper, 1 packet of Mexican spice, and the garlic to the beef. Fry for 3 minutes.

Add 1 cup of tomato passata, 100ml of water, and 1 beef stock to the pan. Bring to a boil, then reduce heat and simmer for 6 minutes.

Drain and rinse 1 tin of black beans, then add to the pan. Cook for another 6 minutes.

Grate 60 grams of cheddar cheese and slice 1 spring onion.

To serve, split the potato wedges between 2 plates and top with the beef and bean mixture. Sprinkle with the grated cheese and sliced spring onion, and add a dollop of sour cream on top.