a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the peppers and discard the core and seeds. Slice into thin strips.

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

d) Drain and rinse the black beans in a sieve. Pop half into a bowl and roughly mash with the back of a fork.

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

b) Once hot, add the pepper and sliced mushrooms. Stir-fry until just soft, 3-4 mins.

a) Meanwhile, halve the avocado and remove the stone.

b) Use a tablespoon to scoop the flesh out onto a board.

c) Cut into 1cm chunks.

a) Once the veg has softened, add the chipotle paste, veg stock paste, garlic, black beans (whole and crushed) and water for the sauce (see pantry for amount) to the pan.

b) Cook, stirring, until the liquid has reduced and the mixture has thickened slightly, 1-2 mins.

c) When the fajita filling is ready, squeeze in some lime juice and season with salt and pepper. Mix well, then remove 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 lime zest.

c) Cut any remaining lime into wedges.

a) When everything's ready, lay your tortillas onto your plates (3 per person).

b) Spread over a spoonful of the zesty soured cream, then top with the fajita filling and avocado - as much as you'd like.

c) Serve any remaining lime wedges alongside for squeezing over.

Enjoy!