First off, cube the potatoes and coat them in the chipoltle rub. Spray with low calorie cooking spray and cook in a high heat oven until crunchy on the outside, soft inside. Usually around 30-40 minutes.
Meanwhile, chop the onions and fry them up with the kidney beans until golden and cooked.
Once the potatoes are done, add to the onions and beans, and add the passata. Cook for another 5-10 minutes until nicely combined. Enjoy!