To make the filling, first drain the beans from the tins, rinse and drain. Add 4 tbsp of corn oil to a saucepan and cook the onion, chilli and garlic until softened. Add the drained beans and cook for a further 10 minutes, stirring, then start to mash the beans roughly with the back of a fork, adding a little more corn oil, the chopped coriander, a dash of Tabasco and the lime juice. Stir well and pull from the heat.
To make the salsa, mix together the tomatoes, coriander, red onion and corn oil.
Spoon the filling into the middle of each fajita with a spoonful of sour cream and a drizzle of the salsa. Fold each one over, then top with the remaining salsa.
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