Chicken Fajita Taco Bowl

Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm sized chunks. Grate the cheddar. Zest the lime and cut into wedges. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander then pop into a bowl. Using the back of a fork, lightly crush the beans. Drain and rinse the sweetcorn.

Place a cereal bowl upside down on your chopping board. Prick your tortillas all over with a fork. Shape one of your tortillas around the outside of the bowl (to make your taco bowl shape). Use a sheet of foil to mould around the tortilla (and also take the shape of the bowl) and press firmly down around the shape of the bowl, folding up the excess foil around the outside of the bowl. Lift the foil-wrapped tortilla off of the bowl and place right-side up on a baking tray. Repeat for the other tortillas (2 per person). Bake in your oven until browned and crispy, 6-8 mins. Once cooked, remove from the oven and set aside.

Meanwhile, heat a splash of oil in a large frying pan on a medium-high heat. When hot, add the chicken and cook until browned all over, 4-5 mins. IMPORTANT: Wash your hands after handling chicken and its packaging. Add the pepper and onion and cook until tender and starting to colour, another 4-5 minutes. Add the garlic and Mexican spice and cook, stirring frequently for 1 minute. Add the passata, crushed beans, chicken stock and water (see ingredients for amount). Simmer until reduced to a thick sauce, 3-5 minutes. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, taste and season with salt and pepper.

Whilst the filling cooks, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into 2cm chunks. Mix the oil (see ingredients for amount), zest and a squeeze of lime juice, season with salt and pepper. Add the avocado and sweetcorn to the dressing and stir to coat.