Avocado and Bean Burrito Bowl

Add ¼ tsp salt and the water for the rice (see pantry for amount) to the rice and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, drain and rinse the mixed beans in a sieve. Cut the tomato into 1cm chunks. Zest and halve the lime.

Next, cut each tortilla (2 per person) into 8 triangles (use scissors if easier).

Place on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper. TIP: Use two baking trays if necessary. 

Bake on the top shelf in the oven until lightly golden brown and crispy, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

While the tortillas bake, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once the oil is hot, add the remaining garlic and the Mexican style spice mix to the pan. Fry for 1 min. 

Stir in the tomato puree, mixed beans, veg stock paste, honey and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until the sauce has thickened, 5-6 mins. 

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Chop the avocado into 1cm chunks. 

Squeeze half the lime juice into a medium bowl and combine with the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix in the avocado and tomato chunks. 

When the beans are ready, stir in the lime zest and remaining lime juice. Taste and season with salt and pepper if needed.