Sticky Chilli Meat-Free Mince Burritos With Lime Yoghurt

Rinse the 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 15-20 min or until it's tender with a slight bite

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

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

Once hot, add the meat-free mince with a 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 the tomato[es] finely

Halve the lime[s]

Combine the juice of 1/2 [1] lime with the natural yoghurt and a drizzle of olive oil in a small bowl

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

Once the meat-free mince is browned, reduce the heat to medium-high and add the ground smoked paprika, ground cumin and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

Add the honey and cook for 2-3 min or until the mince becomes crispy and sticky – this is your sticky chilli meat-free mince

Add the tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

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

Grate the cheddar cheese

Cut the remaining lime into wedges

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