Black Bean and Mushroom Chilli

Drain and rinse the black beans. Clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop them. Peel and finely chop the onion. Peel and mince the garlic.

Heat a large pan over a medium-high heat with a drizzle of oil. Add the mushrooms with a pinch of salt and fry for 5 min or until browned. Once browned, add the onions with a pinch of salt and cook for 3 min further. Add the garlic, tomato paste, sugar, salt, pepper, smoked paprika, cumin powder, fajita seasoning, dried oregano and a pinch of the chipotle powder (spicy!). Cook for 2 min further.

Add the measured water and the black beans. Mix well and cook over a medium heat for 20 min or until thickened.

Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, slice the lime into wedges. Chop the avocado in half and remove the stone. Scoop the flesh into a bowl and mash with a fork. Add a squeeze of lime juice and a generous pinch of salt. This is your guacamole.

Finely chop the coriander leaves. Finely slice the red chilli into rings. Serve the chilli over the rice and serve a spoonful of the guacamole over the top. Garnish with the red chilli (spicy!), the lime wedges and the chopped coriander.