Ingredients

2 sweet potatoes, cut into wedges
1 tbsp vegetable oil
1/2 of 400g can red kidney beans, drained
12 Co-op jarred sliced jalapeños, drained
6 tbsp Co-op fiery hot tomato salsa
60g Co-op Irresistible Somerset vintage Cheddar, grated
2 spring onions, thinly sliced;

Method

Preheat the oven to 200℃/fan 180℃/Gas 6.

Bring a large pan of water to the boil, cook the potato wedges for 5 mins, then drain

Toss the wedges in the oil, then arrange in an ovenproof dish

Scatter over the beans, jalapeños, salsa and cheese

Bake for 20 mins, then sprinkle over the spring onion to serve