a) Preheat your oven to 200°C.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
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) 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.

a) Once everything is ready, lay your tortillas onto your plates (3 per person).
b) Spread over a spoonful of the chipotle soured cream, then top with the fajita filling - as much as you'd like.
c) Sprinkle over the cheese and finish with the pickled spring onion.
d) Serve any remaining lime wedges alongside for squeezing over. Enjoy!