Veggie Black Bean and Cheddar Fajitas

a) Halve the lime.
b) Pop the spring onion into a small bowl. Squeeze in the juice from half the lime and season with salt. Add the sugar for the pickle (see ingredients for amount) and mix well. Set the pickle aside.
c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper and stir-fry until just soft, 3-4 mins.

a) Meanwhile, grate the cheese.

a) Once the pepper has softened, add the Mexican style spice mix, garlic, black beans (whole and crushed) and water for the sauce (see ingredients for amount).
b) Cook, stirring, until the liquid has reduced and the mixture has thickened slightly, 1-2 mins.
c) Once the fajita filling is ready, squeeze in some lime juice and season with salt and pepper. Mix together well, then take off the heat.

a) Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
b) In another small bowl, mix together the soured cream and chipotle paste (see ingredients for amount - use less if you don't like too much heat).
c) Cut any remaining lime into wedges.