Fajita spice mixes can be expensive, so make your own using spices that are already in your cupboard – make a big batch so you always have some to hand.
Recipe adapted from 15 minute vegan on a budget (Headline)
- Brush a griddle pan with 1 tablespoon of the oil and heat over a medium–high heat.
- Use tongs to carefully place the pepper slices onto the hot griddle pan. Allow to sizzle for 5 minutes, turn to the other side, and griddle for a further 3 minutes until grill marks appear.
- Heat the remaining tablespoon of oil in a wok or large frying pan over a medium–high heat and add the red onions and red kidney beans, along with the chilli powder, smoked paprika, garlic powder, ground cumin, and sea salt, and stir fry for 5 minutes until fragrant and the beans are coated in the spices. Remove from the heat.
- Carefully transfer the grilled peppers from the griddle pan into the wok. Stir to combine.
- Fill the warmed tortilla wraps with the cooked vegetables and beans, then add the lettuce, cream cheese, and coriander. Squeeze over the lime juice and fold the wraps.
- Soft tortilla wraps freeze well and defrost within a few minutes, so store them in the freezer and take out the amount you need to avoid waste.
