Tuesday: Veggie bean fajitas
1 onion, finely sliced
2 garlic cloves, crushed
2 mixed Nightingale Farms peppers, deseeded and finely sliced
2 tsp paprika
400g tin Grower’s Harvest chopped tomatoes
1 vegetable stock cube, made up to 150ml
2 x 400g tins black beans, drained and rinsed
100g Greek-style yogurt
15g fresh coriander, roughly chopped
1 lime, juiced
4 plain tortilla wraps
50g mature Cheddar, grated
1. Heat a large frying pan over medium-high heat. Add the onion, garlic and peppers to the pan and cook for 10 mins, stirring occasionally, until softened. Add the paprika and continue to cook for 1 min. Pour in the tinned tomatoes and the stock and cook for a further 15 mins until reduced. Add the black beans and cook for a further 5 mins to warm through.
2. Meanwhile, combine the yogurt with most of the coriander and half the lime juice; season well. Heat the tortilla wraps according to the pack instructions, or griddle if preferred.
3. Remove the pepper mixture from the heat, stir in the remaining lime juice and season to taste.
4. Divide between the 4 wraps, sprinkle over the cheese and drizzle with the yogurt dressing. Sprinkle over the remaining coriander to serve.