Easy Traybake Fajitas

Method

1. Preheat the oven to 200°C / 390°F fan-assisted.
2. Add the cashews for the sour cream to a small bowl and cover with hot water straight from the kettle. Leave to one side to soak while you carry out the next steps.
3. Thinly slice the yellow pepper, red pepper, mushroom and red onion, and transfer to a tray. Peel and dice the garlic and sprinkle it over the veggies, along with the paprika, cumin, oregano, chilli powder, cayenne pepper, cinnamon powder, a big pinch of salt and the vegetable oil. Mix with your hands to combine all the veggies with the spices, then bake in the oven for 15-20 minutes or until the veggies are cooked.
4. Meanwhile, add the flesh of the avocado to a mixing bowl along with the juice of the lime and pinches of salt and pepper. Mash with a fork until smooth.
5. Drain the cashews and add them to a blender along with the remaining sour cream ingredients and 60ml (1/4 cup) of water. Blend until smooth (add a splash more water if necessary).
6. Heat a large frying pan on a medium heat. Once hot, toast the tortillas on each side for a minute until they've warmed through.
7. To build the fajitas, place a spoonful of the roasted veggies in the middle of each tortilla, followed by a spoonful of mashed avocado.
8. To serve, quarter the cherry tomatoes and dice the red onion, and sprinkle both over the fajitas. Finish with a drizzle of cashew sour cream or vegan plain yoghurt and a sprinkling of fresh coriander leaves.