Meat-Free Mince & Bean Burrito Bowl

Add your white long grain rice 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 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 generous drizzle of olive oil over a high heat

Once very hot, add your meat-free mince (remove the paper if required!) and cook for 7-8 min or until browned, breaking it up with a wooden spoon as you go

Once browned, add your ground cumin and and a pinch of salt and cook for 2 min further – this is your spiced meat-free mince

Meanwhile, boil half a kettle

Grate your cheddar cheese

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 spiced meat-free mince to a plate and set aside

Drain and rinse your black beans

Return the pan (and any oil) to a medium heat

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

Meanwhile, dissolve your vegetable stock mix in 150ml [195ml] [250ml] boiled water

Add the vegetable 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

Combine the juice of the remaining lime[s] with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl

Season with a pinch of salt and 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