In a sauce pan sweat down the shallots and garlic
Add in the black beans and spices and cook for 10–15 minutes until the beans have softened. Mash the beans slightly
Place the fajitas on the work surface and cover half of each with the bean mix
Layer on the spinach, salsa and sliced Le Rustique Camembert, season well and fold the fajita over to close it
Gently brush the outside of the fajitas with oil
In a large dry frying pan, place the fajita and cook until brown. Flip and cook the other side until brown and crispy
When hot, cut into pieces and serve on a lovely wooden board with a stack of napkins!