Sticky Chilli Beef Burritos With Lime Mayo & 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

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

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

Once hot, add your mince with a generous pinch of salt and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

While the mince is cooking, chop your tomato[es] finely

Cut your lime[s] in half

Combine the juice of half the lime with your mayo and a drizzle of olive oil in a small bowl

Season with a pinch of salt and pepper – this is your lime mayo

Once browned, add your ground smoked paprika and chilli flakes (can't handle the heat? Go easy!) to the mince and cook for 1 min or until fragrant

Add the chopped tomato, chipotle paste (not a fan of spice? Just add a little!) and honey, and cook for a further 3-5 min or until the tomato begins to break down and the mince becomes crispy and sticky (no pink meat!) – this is your sticky chilli mince

Meanwhile, add your tortillas to a baking tray (or two!) and put the tray[s] in the oven for 3-4 min or until warmed through and beginning to crisp slightly

Tip: Cooking for 4? Use 2 trays!

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

Tear your cheese flavour slice into bite-sized pieces

Cut the remaining lime into 1 wedge per person

Fluff the cooked rice with a fork and season with a pinch of salt