2 Meals: Veggie Chilli Con Carne & Refried Bean Tortillas

Meal 1:

Boil a kettle

Peel and finely chop your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion and chopped pepper with a pinch of salt and cook for 3-5 min or until starting to soften

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam until serving

Once the onion has started to soften, add your ground cumin and ground smoked paprika with your tomato paste and chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add your vegetable stock mix, chipotle paste, black beans and cannellini beans (no need to drain!) with all the bean water and stir it all together

Add 200ml [250ml] [350ml] boiled water with 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 12-15 min or until starting to thicken or until a stew-like consistency remains – this is your chilli con beany

Meanwhile, grate your cheddar cheese

Serve half the chilli con beany (you'll eat the rest tomorrow!) with your smashed avocado and cooked rice to the side

Top with the grated cheese and chop your coriander roughly over the top with scissors– this is your cheesy chilli con beany with rice

Dig in!

Cool the remaining chilli con beany down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Transfer the remaining chilli con beany to a pot and cook for 4-5 min over a medium-high heat or until it is piping hot throughout, mashing the beans as you go – these are your refried beans

You can only reheat your food once, then enjoy straight away

Add your sweetcorn cobette[s] to a heatproof bowl with 2 tbsp [3 tbsp] [4 tbsp] cold water, cover the bowl with cling film and pierce a few holes in the top

Put the bowl in the microwave and cook for 4-5 min or until the corn is tender, once tender, season with a pinch of salt and pepper and add small a knob of butter – this is your buttery corn

Meanwhile, chop your tomato[es] finely

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Combine your red chilli relish and diced tomatoes in a bowl with a pinch of salt and pepper and a drizzle of olive oil, give everything a good mix up – this is your sweet chilli salsa

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed