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Preheat the oven to 220°C/200°C fan/gas 7. Drizzle the oil into a large roasting tin. Add the onion and pepper, crumble in the mince and scatter over the fajita seasoning with some salt and pepper. Toss (ideally by hand) until combined and coated.
Bake for 15 mins, then remove from the oven and break up the mixture with the back of a spoon. Tip in the beans (sauce and all) and rice, mix well and bake for 10-12 mins more, until slightly charred.
Meanwhile, lightly toast the tortillas in a pan. Take the traybake out of the oven and scatter over the jalapeños and tomatoes. Serve with the tortillas and soured cream, if you like. Store leftovers covered and chilled for 2 days.