Paneer and Pepper Fajitas

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I hadn't thought of using paneer cheese in fajitas before, but I saw a recipe on the back of a pack of Clawson's paneer, and decided to adapt it by reducing the amount of paneer, upping the vegetable content and adding some chickpeas for extra protein. The resulting meal went down well with everyone, so this is one I'll cook again.

• 1 pack of soft tortillas/wraps
• 100g/4oz paneer cheese, cut into strips
• 2 bell peppers, sliced
• 8-10 mushrooms, sliced
• 1 onion, sliced
• 1 tin of mixed beans, chickpeas or red kidney beans, drained and rinsed
• 1 large clove of garlic, crushed
• 1 tsp cumin powder
• 2 tsp mild chilli powder
• 1 tsp dried oregano
• Greek yogurt/soured cream/guacamole/salsa and sliced jalapeño peppers to serve

Heat 1 tbsp olive oil in a large frying pan.
Add the paneer chunks, sprinkle with 1 tsp of mild chilli powder and fry until golden brown, then remove from the pan and keep warm.
Add a drop more oil to the pan and fry the onions and peppers for a few minutes until softened.
Add the beans and the remaining spices, herbs and garlic.
Throw in the mushrooms and cooked paneer and stir well.
Cook for around 5 minutes, stirring occasionally.

Spoon into the wraps, add a dollop of soured cream, yogurt, salsa or guacamole and roll/fold up. Serve with salad.

Alternative: Used sliced and fried firm tofu instead of the paneer for a vegan dish.