Black bean and chicken burritos

Method

1. Heat the oil in a frying pan, add the spring onions and cook for 3-4 minutes until beginning to soften. Stir in the garlic and cumin, cook for just a minute longer, then add the drained beans and paprika and cook for a further 3 minutes. Add a splash of water to the pan and, with a fork or potato masher, mash the beans until you have a coarse paste. Season to taste, then stir in the rice and remove from the heat.
2. Scoop the avocado into a bowl and mash well with a fork, adding the lime juice as you go. Stir in the chopped chilli, tomatoes and coriander, then season to taste.
3. Warm a flour tortilla in a dry frying pan over a medium heat. Put it on a chopping board, then spread a few tablespoons of the black bean and rice mixture in the centre. Spoon a quarter of the avocado mixture on top, then sprinkle on a quarter each of the chicken and the cheese and a few reserved coriander leaves. Roll up the tortilla tightly, tucking in the ends. Lay seam-side down on the chopping board, then prepare the other tortillas. Serve with hot sauce, if you like.