Chicken Fajita Taco Bowl and Wedges

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 sieve, then pop in a bowl and lightly crush with the back of a fork. Drain and rinse the sweetcorn.

Place a cereal bowl upside down on a board. Prick the tortillas all over with a fork (1 per person). Cup one tortilla around the outside of the bowl, then mould a sheet of foil around the tortilla. Press down firmly, then fold up the excess foil around the bowl. Gently lift the foil-wrapped tortilla off the bowl and place upright on a baking tray. Repeat for the remaining tortillas. Bake in your oven until lightly golden brown and crisp, 6-8 mins. Remove from the oven and set aside.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the chicken and cook until browned all over, 5-6 mins. Add the garlic and Mexican style spice mix then cook, stirring frequently, 1 min. Add the tomato puree, crushed beans, chicken stock paste and water (see ingredients for amount). Simmer until reduced to a thick sauce, 3-5 minutes. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Once cooked, taste and season with salt and pepper.

Whilst the filling cooks, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and cut into 2cm chunks. In a medium bowl, combine the olive oil (see ingredients for amount), lime zest and a squeeze of juice. Season with salt and pepper. Add the avocado and sweetcorn to the dressing and stir to coat.