• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve, peel and chop the onion into small pieces.
• Cut the tomato into 2cm chunks.
• Drain and rinse the chickpeas in a sieve.
• Cut the mushrooms into slices.

TIP: If you want to avoid turning on your oven you can dry-fry the tortillas in a pan instead.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the mushrooms, half the Mexican spice mix and half the onion until golden brown, 6-8 mins.
• Season with salt and pepper.
• Add the chickpeas, lightly crush with a fork and cook until warmed through, 2-3 mins.

• Meanwhile, roughly chop the coriander (stalks and all).
• To make your salsa, mix together the tomato, remaining onion, and half the coriander in a bowl.
• Season to taste with salt and pepper.

• Quarter the lime.
• Mix the creme fraiche, remaining Mexican spice mix, and the juice of half a lime (double for 4p) together in a small bowl.
• Season to taste with salt and pepper.

• Pop the tortillas into the oven to warm, 1-2 mins.
• Once warmed, divide between plates.

• Serve the charred veg, tomato salsa, spiced creme fraiche, remaining coriander, cheese and remaining lime wedges in separate bowls.
• Allow everyone to top their veggie fajitas at the table.