Chipotle Beef & Black Bean Loaded Wedges

• Roughly chop 1/2 the baby spinach leaves. Drain sweetcorn (see ingredients) and black beans (see ingredients). Thinly slice radish. • In a medium bowl, combine sweetcorn, chopped baby spinach, the radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• When the wedges have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend and black beans and cook, stirring, until fragrant, 1-2 minutes. • Remove from heat, then add mild chipotle sauce and remaining baby spinach leaves and stir to combine.