Chicken and bean fajita traybake

• red onion↗1

  sliced

• mixed bell peppers↗3

  seedless, sliced

• chicken breasts↗3

  cut into 1 cm strips

• white beans (haricot or cannellini)↗2 x 400g cans

  drained

• tomato purée↗2 tbsp tbsp
• vegetable oil↗3 tbsp tbsp
• large tortillas↗8
• lime wedges, sour cream, salsa and guacamole

  for serving

• garlic granules↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• ground cumin↗1 tsp tsp
• dried oregano↗1 tsp tsp
• chili powder↗½ tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Mix all the spices together with salt and pepper in a small bowl.

2. 2

   Spread the onion, peppers, chicken, beans, purée, 2 tbsp water and the spice mixture in a large tray together with the oil and a little seasoning. Mix everything, then distribute evenly across the tray. Bake for 30‑35 minutes until the peppers are soft and the chicken is cooked through.

3. 3

   Wrap the tortillas in foil and warm them in the oven on a rack beneath the tray during the last 5 minutes of baking. Serve everything in the middle of the table with lime wedges and sauces for drizzling before wrapping.