Mix flour and salt in a bowl and add 300ml water to the centre.
Combine the ingredients into a firm dough.
Knead the dough until smooth and divide into six balls.
Roll each ball into a round of approximately 17.5cm.
Fry each fajita in 5ml of oil until puffed.
Drain tinned beans and simmer in 300ml water for 30 minutes.
Sauté onion, chilli, and garlic in 60ml of oil until softened.
Add beans to the pan and cook for 10 minutes while stirring.
Mash beans with a fork and mix in coriander, Tabasco, and lime juice.
Mix the salsa ingredients together in a separate bowl.
Layer five fajitas with bean filling, sour cream, and salsa.
Place the final fajita on top as a lid and press down.
Garnish with remaining salsa and refrigerate until set.
Cut the stack into wedges to serve.