Veggie Burritos (v)

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper(s) and discard the core(s) and seeds. Slice into thin strips. Drain and rinse the mixed beans in a colander. Heat a splash of oil in a frying pan over medium-high heat. When hot, add the red onion and pepper(s). Stir and cook until softened, 5-6 mins.

Add the Mississippi style spice mix to the pan along with the tomato purée. Stir and cook for 2 mins then stir in the beans and remove from the heat. Meanwhile, finish off the prep. Grate the cheese, halve the cherry plum tomatoes, roughly chop the coriander (stalks and all). Zest the lime then cut into wedges. Preheat your oven to 200°C and lightly oil a baking tray.

Pop the cherry tomatoes into a small bowl and mix in half the lime zest and a good squeeze of lime juice. Season with salt and pepper and keep to one side.

When cooked, fluff the rice up with a fork and fold the bean mixture into the rice. Add the remaining lime zest and juice then season to taste with salt and pepper. Lay a tortilla on a board. Spoon 2-3 tbsp of the mixture down the middle of the tortilla (leaving some space at each end). Fold the two short ends in, over the top of the filling followed by the two longer sides, like wrapping a present!