Mexican Bean & Corn Burrito Bowl

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, the water (for the onion) and a generous pinch of salt and sugar. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until just before serving.

Drain the sweetcorn. Drain and rinse the red kidney beans. Finely chop the tomato. Roughly chop the coriander. Thinly slice the spring onion. Scoop out the avocado flesh using a spoon and mash in a medium bowl. Add the tomato, 1/2 the coriander, a good squeeze of lemon juice and a drizzle of olive oil to the avocado. Stir until smooth and well combined. Season to taste with salt and pepper. Slice any remaining lemon into wedges.

Heat a large frying pan over a high heat. Add the corn kernels and cook until charred, 4-5 minutes. Transfer to a bowl.

TIP: Cover the pan with a lid or foil if the kernels are “popping” out. Transfer to a bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the red kidney beans and Mexican Fiesta spice blend (see ingredients list) and cook, stirring, until coated and fragrant, 1-2 minutes. Add the enchilada sauce and simmer until heated through, 2 minutes. Season to taste.