Black Bean and Rice Burrito (Vegetarian)

• 150 g Long-grain white rice
• 1 small Yellow onion
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 400 g Canned black beans
• 2 medium Tomato, ripe
• 1 piece Lime
• 10 g Fresh coriander
• 60 g Cheddar cheese
• 2 pieces Flour tortillas, large

1. Cook the rice in a saucepan of lightly salted boiling water until tender, 10–12 minutes. Drain well and cover to keep warm.
2. Meanwhile, finely dice the onion and crush the garlic. Heat the olive oil in a large frying pan over a medium heat, then cook the onion for 4–5 minutes until softened. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
3. Add the black beans (with their liquid) and simmer for 4–6 minutes, mashing a few beans with a wooden spoon to thicken. Cook until the beans are hot and the mixture is saucy but not watery.
4. Dice the tomatoes and finely chop the coriander, then mix in a bowl. Squeeze in the lime juice and season to taste with salt and black pepper.
5. Grate the cheddar cheese. Warm the tortillas in a dry frying pan for 20–30 seconds per side until pliable.
6. Divide the rice between the tortillas, then spoon over the black beans, tomato salsa and cheddar. Fold in the sides and roll up tightly into burritos. Serve straight away while warm.

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