Name: Veggie fajitas
Total time: 30 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: oil, for frying; 1 onion, halved and sliced; 1 red pepper, sliced; ½ tsp ground cumin; ¼ tsp hot-smoked paprika; ½ tsp mild chilli powder; 400g tin black beans, rinsed and drained; 4 flour tortillas, warmed; 50g mature cheddar, grated; 4 tbsp soured cream; hot sauce, to serve; 1 small avocado, diced; 2 small tomatoes, diced; ¼ red onion, finely chopped; 2 tsp of chopped pickled jalapeños, (optional); a handful coriander, chopped; ½ lime, juiced

Veggie fajitas with beans, peppers, avocado, coriander and lime, on a chopping board with lime wedges and a knife

oil
for frying
1 onion
halved and sliced
1 red pepper
sliced
½ tsp ground cumin
¼ tsp hot-smoked paprika
½ tsp mild chilli powder
400g tin black beans
rinsed and drained
4 flour tortillas
warmed
50g mature cheddar
grated
4 tbsp soured cream
hot sauce
to serve

AVOCADO SALSA

1 small avocado
diced
2 small tomatoes
diced
¼ red onion
finely chopped
2 tsp of chopped pickled jalapeños
(optional)
a handful coriander
chopped
½ lime
juiced

Method

step 1
Toss all the salsa ingredients together with a good pinch of salt and leave to sit while you make the fajitas.
step 2
Heat 1 tbsp of oil in a large pan and cook the onion and pepper over a high heat until softened and starting to char at the edges. Turn down the heat and add the spices, tossing well. Add the beans with a splash of water and keep cooking until the beans are piping hot.
step 3
Serve the beans in warm tortillas with the salsa, cheese, soured cream and hot sauce, if you like.