Lean Beef & Black Bean Burrito Bowl With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered 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 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 mince

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 mince 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