To prepare the ingredients, finely chop the red onion and chop the avocado. Grate the zucchini. Drain and rinse the black beans. Lastly, pick the coriander leaves.

Place the brown rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium pot and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water has absorbed.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the zucchini and cook for a further 2 minutes. Add the Mexican spice mix and cook for 1 minute or until fragrant. Add the black beans, diced tomatoes and Tapatio hot sauce. Reduce the heat to medium-low and simmer for 10 minutes or until the sauce has thickened slightly.

To serve, divide the brown rice and Mexican chilli between bowls. Top with the avocado and garnish with the coriander leaves.