Sweet Potato and Refried Bean Burrito Bowl

a) Drain and rinse the black beans in a sieve. Put half the black beans in a bowl and mash with a fork or masher until broken up.
b)Heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the garlic, tomato puree and remaining Mexican style spice mix. Stir-fry for 30 secs.
c) Stir in the water for the beans (see ingredients for amount), vegetable stock paste and black beans (whole and crushed).
d) Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.

a) While the beans simmer, zest the lime and cut into wedges.
b) Trim and thinly slice the spring onion.
c) Grate the cheese.

a) About 3 mins before the sweet potatoes and peppers are ready, cook the rice according to pack instructions.
b) When cooked, transfer the rice to a bowl and stir through the lime zest.

a) Reheat the beans if necessary.
b) Add a splash of water if they're a little dry. Taste and add salt and pepper if needed.