Bean and rice burrito

Rinse the rice until the water runs clear, add 300 ml of water and a pinch of salt. Bring to the boil, turn the heat down and cook covered for 15 minutes until the water is absorbed.

While the rice cooks, finely dice the tomatoes, finely chop half the onion and half the seeded chili, and chop the cilantro. Mix the tomatoes with the onion, chili, half the cilantro, a pinch of salt and the juice of half the lime.

Finely chop the remaining onion and chili with the garlic and fry in the oil for 4 minutes. Add the drained beans and corn, the cumin, salt and 3 tbsp of water. Heat through for 5 minutes, lightly mashing some of the beans.

Fluff the rice with a fork and stir in the juice of the other half of the lime and the rest of the cilantro.

Warm each tortilla in a dry frying pan for 20 seconds per side so it turns soft and won't crack when rolled.

For a vegan version, check the tortilla label: some brands contain lard or whey.

Spoon a line of rice, beans with corn and salsa down the centre of each tortilla. Fold in the sides, then roll it up tightly away from you.

Don't overfill: too much filling will split the burrito.

Toast the burritos seam-side down in a dry pan for 1–2 minutes to seal, then cut them in half on the diagonal. Enjoy!