Step 1: Prepare the Sweet Potato Wedges
Start by preheating the oven at 220°C. Cut the sweet potato into 1cm wide wedges (you don’t need to peel them). Put them on a baking tray and sprinkle them with some oil and salt & pepper. Toss them around the baking tray, then pop them into the top shelf of your oven.
Roast the wedges until they turn golden and crispy – this should take around 25 minutes! Make sure to turn the wedges half way through cooking.
Step 2: Prepare the Vegetables
While the sweet potato is in the oven, start by chopping up the spring onion into small pieces. Grate the cheddar cheese and drain the black beans using a sieve.
Chuck half the black beans into a bowl and mash them, then set aside for later. Next, you will need to zest your lime and peel + grate the garlic (use a garlic press if you have one).
Step 3: Make the Sauce
Heat up some oil in a frying pan on high heat. Once the pan is hot enough, add the beef minces and bacon lardons at the same time and cook until browned (this should take you 5-6 minutes).
Ideally, use a wooden spoon to break it up – but any spoon or spatula should do! You can drain any excess fat from the pan.
Step 4: Add the BBQ Sauce
Add the Mexican spice and garlic to the meat in the pan and cook for 1-2 minutes. Then, add the tomato passata, BBQ sauce, 100ml of water and the beans (both, the mashed and whole). Season it with salt and pepper, then stir and bring it to the boil.
Once it’s boiling you can reduce the heat and let it simmer until the sauce becomes thick and tomatoey. This should take about 10-12 minutes – you should stir occasionally!
Step 5: Make the Toppings
In the time you’re waiting for the sauce to simmer, mix the sour cream with the lime zest in a small bowl.
You can add salt and pepper seasoning to your liking.
Step 6: It’s Ready to Serve
Check the wedges in the oven. Once they are done, put them on a plate and add the beefy and beany sauce on top of them. Then, sprinkle the grated cheese all over and finish with a couple of spoons of lime soured cream.
Cover it with the chopped spring onions and it’s ready to serve. Serve the dish with wedges of lime that you can squeeze over!