Lean Beef & Black Bean Burrito Bowl

Rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 175ml [230ml] [350ml] 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

Meanwhile, dice your tomato[es]

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

Peel and finely chop (or grate) your garlic

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

Once very hot, add your lean beef mince and cook for 7-8 min or until crispy, breaking it up with a wooden spoon as you go

Once crispy, add your ground cumin and cook for 2 min further (no pink meat!) – this is your crispy cumin lean beef

Meanwhile, boil half a kettle

Grate your cheddar cheese

Cut your lime[s] in half

Add your natural yoghurt to a bowl with your chipotle paste (can't handle the heat? Go easy!) and give it a good mix up – this is your chipotle yoghurt

Transfer the crispy cumin lean beef to a plate and set aside

Drain and rinse your black beans

Return the pan (and any oil left in the pan from the mince) to a medium heat

Once hot, add the drained black beans, ground smoked paprika and chopped garlic and cook for 1-2 min or until fragrant – these are your smoky beans

Meanwhile, dissolve your beef stock mix in 150ml [200ml] [250ml] boiled water

Add the beef stock and the juice of half your lime[s] to the pan and cook for 3-4 min further

Remove the smoky beans from the heat and mash into a semi-smooth paste – these are your refried smoky beans

In a bowl, combine the juice of the remaining lime with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, a pinch of salt and a grind of pepper

Add the shredded lettuce and diced tomato and give it a good mix up – this is your chopped salad

Chop your coriander roughly, including the stalks