Plant-Based Butternut Squash & Refried Bean Burrito

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add your butternut squash cubes to a tray with your ground smoked paprika, a drizzle of olive oil and a pinch of salt and pepper

Give it a good mix up and put the tray in the oven for 20-25 min or until the butternut squash is tender

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, peel and finely chop (or grate) your garlic

Drain and rinse your black beans

Heat a separate pot with a drizzle of olive oil over a medium heat

Once hot, add the drained black beans, ground cumin and chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add your soy sauce, juice of half your lime[s] and a splash of water and mash until smooth – these are your refried beans

Add your chipotle paste (can't handle the heat? Go easy!) to a small bowl with the juice of the remaining lime and a pinch of sugar – this is your zingy chipotle dressing

Tear your cheese flavour slice[s] into small pieces

Once the butternut squash is almost done, add your tortillas to a tray and put the tray in the oven for 1-2 min or until warmed through

Chop your coriander finely, including the stalks

Trim, then finely slice your spring onion[s]

Stir the chopped coriander and sliced spring onion through the cooked rice – this is your coriander rice

Top half of each warmed tortilla with some coriander rice, refried beans, roasted butternut squash, your smashed avocado and torn cheeze

Drizzle over the zingy chipotle dressing

Tip: Go light on the filling on your first one so that you don't overfill the burritos!