a) Boil a half-full kettle.

b) Pour the boiled water from your kettle into a large saucepan with1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges (see ingredients for amount). Cut the tomatoes into 1cm chunks.

c) Drain and rinse the black beans in a sieve.

a) In a medium bowl, combine some lime juice from a lime wedge, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper.

b) Add the tomato to the lime dressing. Toss to combine and set aside.

c) Pop a large saucepan on medium-high heat with a drizzle of oil. Once hot, add the garlic and stir-fry for 1 min.

a) Stir in the black beans, veg stock paste, chipotle paste (add less if you prefer things milder), passata, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

b) Lightly crush half the beans in the pan using a potato masher, then lower the heat and simmer until thickened, 3-4 mins. 

a) Meanwhile, grate the cheese. Drain the sweetcorn.

b) Stir the sweetcorn through the bean mixture.

c) Taste and season with salt and pepper if needed.

a) Fluff up the rice with a fork and share between your bowls.

b) Spoon over the corn and black bean mixture. Sprinkle over the cheese.

c) Top with the tomato salsa. 

Enjoy!