Veggie fajitas

QQServes 4 Prep 5 mins Cook 10 mins

Q400g can black beans, drained small bunch of coriander,

finely chopped

4 large or 8-12 small flour tortillas 1 avocado, stoned, peeled and sliced,

or 1 small tub guacamole

2 tbsp soured cream

FOR THE FAJITA MIX

1 red and 1 yellow pepper,

cut into strips

1 tbsp vegetable oil

1 red onion, cut into thin wedges 1 garlic clove, crushed

1/2 tsp chilli powder

1/2 tsp smoked paprika

1/2 tsp ground cumin

1 lime, juiced

1 First, make the white sauce. Melt the butter in a saucepan, then add the flour. Stir continuously until a paste forms, then cook for 2 mins. Add the milk gradually, stirring as you go, until you have a smooth sauce. Cook for 5-10 mins more, stirring continuously, until the sauce has thickened. Leave to cool. 2 To make the spinach balls, cook the spinach in the butter until warmed through, then grate over some nutmeg and add the garlic. Fry for a minute, then stir in the breadcrumbs and cheese. Tip into a dish and stir in the egg to form a stiff paste. Wet your hands and roll the mixture into 18 balls. Put on a baking tray and chill for 30 mins.

3 Heat the oven to 190C/170C fan/gas 5. Fry the spinach balls in batches in the oil until lightly browned. Spoon some of the white sauce into the base of a medium baking dish and tip in six spinach balls. Drizzle over 2 tsp pesto, then place half the lasagne sheets on top, overlapping. Add more white sauce, six more spinach balls, then a little more pesto. Put the remaining lasagne sheets on top, cover with white sauce, then dot over the last six spinach balls. Drizzle over more pesto and scatter over the rest of the cheese. Bake for 30 mins or until the lasagne sheets are cooked through. Scatter over some basil leaves, if you like, and sprinkle with some more cheese.

PER SERVING 562 kcals, fat 32g, saturates 12g,

carbs 49g, sugars 6g, fibre 5g, protein 17g, salt 1.3g