Fajita Veg, Chorizo and Black Bean Loaded Wedges

While the wedges cook, halve the bell 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.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

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

Once hot, add the chorizo, sliced pepper and onion and stir-fry until golden, 4-5 mins. 

Turn the heat down to medium, then stir in the garlic and chipotle paste (add less if you'd prefer things milder). 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.

Meanwhile, in a small bowl, combine the soured cream and lime zest.

When the fajita mix is ready, 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.