Corn burrito bowl with smashed avocado, black beans, brown rice and ranchero sauce

Bring a pot of water to the boil.

Cook the rice for 15 to 20 minutes, or until fully cooked, once cooked strain and set aside.

Peel the corn and slice the corn off the cob, getting as close to the core as you can.

Mince the garlic.

Remove the core and finely dice the tomatoes.

Remove leaves from coriander and set aside.

Finely chop the stalks.

Strain the black beans.

In a medium pot, fry the garlic and spice mix with a little oil for 30 seconds. Toss in the chopped tomatoes and cook for a few minutes, add a pinch of salt. Add the black beans and strained tomatoes.

Mash the beans and the tomatoes together using a fork or potato masher. There should still be a few whole beans.

Fry the corn in a pan on high for 4-5 minutes. Remove and place in bowl.

Cut the avocado in half and remove the stone. Scoop out the flesh and dice, combine with corn, coriander leaves, lime juice and salt.

Peel and grate the carrot.

Serve rice, beans and grated carrot topped with avocado and corn salsa.

Drizzle with ranchero sauce.