Heat the oven to 200C/180C fan/gas 6. Mix all the seasoning ingredients together along with some salt and pepper in a small bowl.

Tip the onions, peppers, chicken, beans, purée, 2 tbsp water and the spice mix into a large tray with the oil and some seasoning. Mix everything together, then spread out evenly on the tray. Roast for 30-35 mins until the peppers are soft, and the chicken is cooked through.

Wrap the tortillas in foil, and warm through in the oven on the shelf under the traybake for the last 5 mins of cooking. Serve everything in the middle of the table with lime wedges, and the dips for spooning over before wrapping up.