Fajitas

This is adjusted from a recipe submitted to MyDish.co.uk. I'm using minced beef here, but it can be used with a different meat or no meat at all.

I use some tomato juice to dissolve the corn flour (about half a cup). Since I use tomatoes for the fajitas, I usually just open a can of chopped tomatoes that has a lot of juice, put the chopped tomatoes aside for later, and use the juice for the corn flour. However, if you're using fresh tomatoes, just get some passata or plain tomato juice.

Ingredients
500 g minced beef
500 g onions, sliced in long pieces of medium thickness
300 g bell peppers, sliced in long, thin pieces
300 g sliced mushrooms

Tortillas
Chopped tomatoes and/or cucumbers
Plain yoghurt (or sour cream)
Grated cheese

For the sauce:
3 tablespoons corn flour
0.5 cup tomato juice
1.5 tablespoons mild chilli powder
0.5 tablespoon salt
1 tablespoon paprika
1 tablespoon sugar
0.5 teaspoon garlic powder
0.5 teaspoon cumin
0.5 teaspoon chilli powder
0.5 teaspoon cayenne pepper

EDIT: Replace 1.5 tbspoons of mild chilli powder (and 0.5 teaspoon chilli powder) with 1 tablespoon chilli powder

Start by frying the meat until it looks cooked on the outside. Add the onions and then the rest of the vegetables. When the onions are soft, you can add the sauce.

To prepare the sauce, dissolve the corn flour in the tomato juice. Separately, mix the rest of the sauce ingredients, add to the pan and stir. Add the tomato juice and corn flour and keep stirring, until the spices are uniformly blended with the meat and vegetables. The filling is now ready. You can optionally sprinkle some piri-piri mix on top.

Heat the tortillas until they are soft (a few seconds in the microwave should be enough). Add some filling and top with some grated cheese, chopped tomatoes and yoghurt and wrap.