Rainbow Pepper Fajitas

Spread the peppers out on a baking tray. Drizzle over a little olive oil and season with a pinch of salt and a good grind of black pepper. Roast on the top shelf of your oven until soft and a little crispy round the edges, 20-25 mins. Tip: If the peppers are done before you're finished with everything else, just take them out of your oven to wait, then pop them back in to warm though for a couple of minutes before serving.

Heat a splash of olive oil in a frying pan over medium heat and add the onion. Cook for 5 mins, until soft. Add the mixed beans, cumin, a small pinch of chillitomato purée and water (amount specified in the ingredient list). Season with a pinch of salt and black pepper. Cook with the lid on for 15 mins, until the beans start to break down.

Zest the lime with a grater. Stir a pinch of the zest into the sour cream then cut the lime in half and squeeze a little juice in too. Not too much! Add a little salt and a grind of black pepper. Stir it all together, check that you like the level of seasoning and adjust if necessary. Keep to one side.

To make the refried beans remove one half of the bean mixture to a bowl. Mash the rest in the pan to a paste using the back of a fork or a potato masher. Add back the reserved beans along with half the coriander. Taste and add a little more salt if necessary.