Ingredients

• 3 mixed peppers, deseeded and thinly sliced
• 1 red onion, halved and thinly sliced
• 2 garlic cloves, crushed
• 1–2 tbsp olive oil
• 400g tin black-eyed beans, drained and rinsed
• 1 tsp ground cumin
• 1½ tsp sweet smoked paprika
• 1 tsp dried oregano
• 2 tbsp finely chopped fresh coriander, plus extra to garnish
• 8 soft corn or wheat flour tortillas
• 8 tbsp soured cream or crème fraîche
• 4 tbsp grated cheddar
• ½ red onion, finely chopped
• ¼ cucumber, deseeded and finely chopped
• 2 tomatoes, finely chopped
• 1 lime, juice only
• 1 red chilli, finely chopped
• 2 tbsp finely chopped fresh mint

Instructions

1. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well.

2. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes.

3. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well.

4. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside.

5. To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander.