Fajita Veg and Black Bean Loaded Wedges

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion.

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.

Halve the avocado and remove the stone.

Use a tablespoon to scoop the flesh out onto a board and cut into chunks.

Heat a drizzle of oil in a large frying pan on high heat.

Once the oil is hot, add the pepper and onion and stir-fry until just soft, 4-5 mins.

Turn the heat down to medium, then add the garlic and chipotle paste (add less if you'd prefer things milder). Stir-fry for 1 min.

Stir in the black beans, vegetable 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.

Meanwhile, in a small bowl, combine the soured cream and lime zest. Set your zesty soured cream aside.

When the fajita mix is ready, squeeze in some lime juice. Taste and season with salt and pepper if needed.