Pork Chilli and Bacon Cheesy Burritos

Preheat your oven to 200C. Pour the water for the rice (see ingredients for amount) into the saucepan with the spring onion and spice and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Line a baking tray with foil, lay the bacon on it and bake until golden and crispy, 10-12 mins. Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks.

Add the remaining garlic and chipotle paste and cook, stirring, for 1 minute. Add the water (see ingredients for amount), half the black beans and the bbq sauce, season with salt and pepper and stir until well combined. Simmer until thickened, 5-6 mins. Once the rice is cooked, carefully fluff it up with a fork and stir through the lime zest and half the coriander. Put the tortillas onto a baking tray then pop into the oven for 2-3mins to warm through.

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl and chop into small pieces. Pop into a bowl and mix with the remaining black beans, the tomatoes, the remaining spring onion, the remaining coriander and a squeeze of lime juice. Add a drizzle of olive oil then season with salt and pepper and set aside.