Loaded Mexican Kumara wedges with Pork and Sour Cream

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Slice kumara into 1.5cm-thick wedges and toss on prepared tray with a drizzle of oil and first measure of Mexican spice mix. Season with salt and bake for 25-30 minutes, until golden and crispy. Turn once to ensure even cooking.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook pork for 4-5 minutes, breaking up mince with a wooden spoon as it cooks, until browned. After mince has been cooking for about 4 minutes, add garlic and second measure of Mexican spice mix and cook a further 1 minute.
4. Add corn, canned tomatoes, stock, salt and tomato sauce and simmer for about 5 minutes, until sauce has thickened, reducing heat to medium if needed. While pork cooks, prepare veggies. Roughly chop spinach; finely dice tomato; thinly slice spring onion.
5. Stir spinach through mince and turn off heat. When wedges have finished cooking, remove tray from oven, and turn oven grill to high. Top wedges with mince mixture and sprinkle over cheese, tomatoes and spring onions. Place under the grill for 2-3 minutes, until cheese has melted.
6. scoop loaded Mexican kumara wedges into bowls and top with a dollop of sour cream.