Vegetable fajitas recipe
 A quick and easy vegetarian fajita recipe. Plenty of vegetables, plenty of flavour. The salsa makes these wraps next levels, so don't skimp! Each serving provides 582kcal, 20g protein, 75g carbohydrate (of which 18g sugars), 20g fat (of which 9g saturates), 11g fibre and 1.4g salt. 3 mixed peppers, deseeded and thinly sliced1 red onion, halved and thinly sliced2 garlic cloves, crushed1–2 tbsp olive oil 400g tin black-eyed beans, drained and rinsed1 tsp ground cumin1½ tsp sweet smoked paprika1 tsp dried oregano2 tbsp finely chopped fresh coriander, plus extra to garnish8 soft corn or wheat flour tortillas8 tbsp soured cream or crème fraîche4 tbsp grated cheddar 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 chopped¼ cucumber, deseeded and finely chopped2 tomatoes, finely chopped1 lime, juice only1 red chilli, finely chopped2 tbsp finely chopped fresh mint 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 Method Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. 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.Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well.Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside.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. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. 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. 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. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside. 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. 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. Recipe tips Look for gluten-free corn tortilla wraps if you need this recipe to be gluten-free.