Load soft tortillas with chargrilled veg, beans, tomato salsa and smashed avocado for an easy supper. No cooking is required so they’re ideal for summer
Prep:25 mins
Serves 4
2 x 180g tubs marinated chargrilled vegetables, drained2 x 400g cans pinto beans, drained and rinsed200g tub tomato salsa2 limes, zested and juiced1 tbsp red wine vinegar2-3 tbsp hot sauce, plus extra to servesmall bunch coriander, chopped, plus extra, shredded, to serve2 ripe avocados, stoned and diced1 small garlic clove, finely grated8 medium soft flour tortillas100ml soured cream, to servesalad leaves, to serve (optional)
STEP 1To 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.STEP 2Put 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.STEP 3Spread 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.
