Make it a fajita night with this speedy veggie dinner, perfect for the whole family to enjoy. Use a little mild chilli powder to give these wraps a kick, and hot-smoked paprika for colour
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
Step by step
Toss all the salsa ingredients together with a good pinch of salt and leave to sit while you make the fajitas.
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.
Serve the beans in warm tortillas with the salsa, cheese, soured cream and hot sauce, if you like.
