No-cook veggie fajitas

• marinated chargrilled vegetables2 x 180g tubs g

  drained

• pinto beans↗2 x 400g cans g

  drained and rinsed

• tomato salsa200g tub g
• limes↗2

  zested and juiced

• red wine vinegar↗1 tbsp tbsp
• hot sauce↗2-3 tbsp tbsp

  plus extra to serve

• coriandersmall bunch

  chopped, plus extra, shredded, to serve

• ripe avocados↗2

  stoned and diced

• small garlic clove↗1

  finely grated

• medium soft flour tortillas↗8
• soured cream↗100ml ml

  to serve

• salad leaves↗

  to serve (optional)

Step-by-step instructions

1. 1

   To make the fajita mix, tip the marinated veg into a bowl with the pinto beans. Stir in 2 tbsp salsa, half the lime zest and juice, the vinegar, hot sauce and half the coriander. Set the mixture aside.

2. 2

   Put the avocado in another bowl with the remaining lime zest and juice and the garlic. Roughly mash everything together with a fork, then season and stir through the remaining coriander.

3. 3

   Spread the crushed avocado mixture over the tortillas, then top with the fajita mix, remaining salsa, soured cream, extra hot sauce and extra coriander. Serve with salad leaves, if you like.