Dice the avocados and scoop into a bowl. Use a fork to squash the avocado until mashed but not pureed.
Sprinkle in the black pepper, salt, garlic powder and lemon juice. Start with the juice of 1/2 lemon then adjust to taste before serving.
Add the nutritional yeast, dijon mustard and fresh basil. Stir thoroughly.
Check and adjust seasonings to taste.
Prep, chop and weigh everything. Have all the ingredients laid out, ready to hand. Taking 10 minutes to do this now saves time and stress during cooking.
Heat a frying pan on medium heat and once hot add the oil and swirl to coat the pan. Carefully add the onion and fry on medium for 5 minutes.
After 5 minutes add the peppers and garlic and fry for a further 5 minutes.
Sprinkle in the cayenne, paprika, black pepper and stock cube and fry for 1 minute.
Add the falafel and fry for 2 minutes.
Pour in the tomatoes, black eyed beans and tomato puree. Squash the falafel into the sauce, stirring for a few minutes until incorporated and heated through.
Once cooked stir the rice into the veggies.
Finish with a sprinkle of fresh basil.
Heat the tortillas according to packet instructions, usually about 30 seconds. Serve with the guacamole, grated cheese and creme fraiche.