Fajita Chicken Breast, Veg and Black Bean Loaded Wedges

While the wedges cook, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

Drain and rinse the black beans in a sieve. Grate the cheese.

Meanwhile, drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. 

Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Once cooked, transfer the sweetcorn to a small bowl. Give the frying pan a quick wipe clean. 

Heat a drizzle of oil into the (now empty) frying pan on high heat. Once hot, add diced chicken to the pan and cook until browned all over, 5-6 mins. Once golden, add the sliced pepper to the pan and stir-fry, 4-5 mins. 

Turn the heat down to medium, then stir in the garlic. Stir-fry for 1 min.

Add in the black beans, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the fajita mix cooks, in a small bowl, combine the soured cream and lime zest.

When the fajita mix is ready, stir through the chipotle paste (add less if oyu'd prefer things milder), BBQ sauce and squeeze in some lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.