Sauté the Aromatics: Heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped red onion and cook for 5-7 minutes, stirring occasionally, until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.

Toast the Spices: Add the smoked paprika, ground cumin, and chilli powder to the pan. Stir continuously for about 30-60 seconds until the spices are fragrant. This step is crucial for developing a deep flavour.

Cook the Beans: Pour the rinsed black beans into the pan along with the vegetable stock or water. Bring to a gentle simmer. Using the back of a wooden spoon or a potato masher, gently mash about a quarter of the beans. This creates a creamy texture that helps bind the filling together.

Simmer and Season: Let the bean mixture simmer for 5 minutes, allowing the flavours to meld and the liquid to reduce slightly. Remove from the heat and stir in half of the lime juice. Season generously with salt and pepper to your taste.

Prepare the Components: While the beans are simmering, warm your cooked rice in the microwave or on the hob. Prepare your other fillings: slice the avocado, quarter the tomatoes, and shred the lettuce.

Warm the Tortillas: Heat a dry frying pan over a medium-high heat. Warm each tortilla for about 20 seconds on each side until soft and pliable. Stack them on a plate and cover with a clean tea towel to keep them warm.

Assemble the Burritos: Lay a warm tortilla on a flat surface. Spoon a line of the black bean mixture down the centre, leaving a border at the top and bottom. Top with a spoonful of rice, a few slices of avocado, some tomatoes, and a sprinkle of lettuce. Squeeze over the remaining lime juice and add some fresh coriander if you like.

Wrap and Serve: To wrap the burrito, fold the bottom edge up over the filling, then fold in the two sides. Roll the burrito up tightly from the bottom. For a more detailed guide, this article on how to wrap a burrito is very helpful. I find that searing the wrapped burrito for a minute on each side in the dry pan gives it a fantastic texture and helps to seal the seam. Serve immediately.