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.

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Ingredients

Name: Grilled pepper fajita wraps
Ingredients: 2 tbsp sunflower oil 1 red pepper, deseeded and cut into 3cm slices 1 yellow pepper, deseeded and cut into 3cm slices 2 red onions, peeled and finely sliced 400g can red kidney beans, drained and rinsed For the seasoning mix: 1 tbsp mild chilli powder 1 tsp smoked paprika ½ tsp of each of garlic powder, ground cumin, fine sea salt To serve 2–4 soft tortilla wraps, warmed 1 baby gem lettuce, roughly cut into wedges 2 tbsp vegan cream cheese Small handful of coriander, torn Juice of ½ unwaxed lime

2 tbsp sunflower oil

1 red pepper, deseeded and cut into 3cm slices

1 yellow pepper, deseeded and cut into 3cm slices

2 red onions, peeled and finely sliced

400g can red kidney beans, drained and rinsed

For the seasoning mix:

1 tbsp mild chilli powder

1 tsp smoked paprika

½ tsp of each of garlic powder, ground cumin, fine sea salt

To serve

2–4 soft tortilla wraps, warmed

1 baby gem lettuce, roughly cut into wedges

2 tbsp vegan cream cheese

Small handful of coriander, torn

Juice of ½ unwaxed lime

Grilled pepper fajita wraps

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Ingredients

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