Chicken and Black Bean Fajitas

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Grate the cheese.
Drain and rinse the black beans in a sieve. Pop half the beans into a small bowl and roughly mash with the back of a fork or potato masher. Set aside.

When the wedges have 15 mins of cooking time remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden all over, 4-5 mins.
Add the chopped pepper and continue to cook until the pepper has softened and the chicken is cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Stir the Mexican style spice mix into the pan and cook for 1 min more.
Add the black beans (whole and crushed) with a splash of water and cook, stirring, until everything is piping hot, 1-2 mins.

When the wedges are nearly done, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.