Instructions

1. Preheat the oven to 200°C.
2. Scrub and rinse the new potatoes, then cut them into bite-sized pieces. Scatter them in a baking dish, then pour over the oil and combine well. Put the dish in the oven for 15 minutes.
3. Meanwhile, cut the bell pepper into thin slice and the onion into wedges. Set aside.
4. In a bowl, mix the garlic, tomato purée, chipotle paste, spices and lime juice.
5. Take the potatoes out of the oven and scatter the onion and red pepper on top. Pour over the paste mixture and combine everything well with a wooden spoon. Season to taste.
6. Turn down the heat to 180C degrees and bake for another 20-25 minutes until the potatoes are tender.
7. Drain the black beans and add to the potatoes. Bake for another 5 minutes to warm through, then stir through the chopped coriander leaves.
8. Meanwhile, peel and slice the avocado and chop the spring onions.
9. Scatter some salad leaves on four plates, then spoon some of the potato & been mixture on top, followed by some avocado and spring onion bits.
10. Serve warm.