Big Zuu’s bangin' 17 Plant Point fajitas

Step 1

Mix the buckwheat flour and self-raising flour in a bowl. Make a well in the centre and splash in your oil and warm water.

Step 2

Get your hands in and mix it all around until you have a dough.

Step 3

Put on your favourite Big Zuu track, dust down a clean surface with some of the flour and get kneading for five minutes.

Step 4

Form the dough into balls and cover each with cling film, then leave in the fridge for at least 30 minutes. Enjoy some good vibes while you wait.

Step 5

Once you’re ready to make the tortillas, dust your surface with flour and knead the dough again. It’s worth it, promise! Cut the dough into smaller pieces (about 75g each).

Step 6

Roll each piece of dough into a ball. Then roll out each ball into a rough circle around 18cm in diameter and two to three mm thick.

Step 7

Add a teaspoon of oil to a hot pan and get those bad boys ready for toasting. When the oil’s hot, slap in one tortilla at a time.

Step 8

When it starts to bubble, flip it. Remove from the pan after about 30 seconds.

Top tip: Tip: you’re looking for a blistered surface with brown toasty goodness.

Step 9

Wrap the tortillas in a clean tea towel so they stay steamy and flexible, and crack on with the filling.

Step 1

Drain your mixed beans, peas and lentils – mad fibre. Add to a pan with the baked beans and 9 Plant Chilli Sauce.

Step 2

Mix, then leave on a medium heat while you make the salsa.

Step 1

Combine the lime juice, spring onions, sweetcorn, oven roasted tomatoes and coriander in a small bowl.