Re-fried Bean Burrito Bowl

Peel and finely chop the shallots. Peel and slice the red onions into rings. Deseed and slice the peppers into strips. Drain and rinse the red kidney beans.

Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallots, chipotle powder (spicy!), garlic powder and cumin powder and cook for 2 min. Add the measured water, stock cube and drained red kidney beans. Simmer for 15-20 min.

Meanwhile, bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and pepper and fry for 5 min. Add the fajita seasoning (spicy!) and fry for 2 min further. Season with salt and pepper.

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it into a bowl. Juice the lime directly into the bowl. Peel and mince the garlic directly into the bowl. Season with salt and mash with a fork until smooth.

Using a potato masher, mash the beans until almost smooth. Divide the drained rice among bowls and arrange the stir-fried vegetables, avocado, beans and hot salsa (spicy!) over the top. Garnish with the coriander leaves. Serve the nachos alongside.