Step 1

Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion, garlic and capsicum and cook, stirring, for 1–2 minutes until softened.

Step 2

Add the black beans, paprika, cumin, oregano, garlic powder, onion powder, salt and pepper. Cook for 1 minute.

Step 3

Stir the tomato paste and the water through. Bring to a simmer, then reduce the heat to low and simmer for 4–6 minutes until the sauce has thickened. Set aside to cool slightly.

Step 4

Add the salsa ingredients to a medium bowl and toss with a spoon until well combined.

Step 5

Place all the dip ingredients in a food processor, except for the water, and blend for 2 minutes until smooth. Add the water,1 tablespoon at a time, blending after each addition, until you have reached your desired consistency.

Step 6

Place the flour tortillas on a flat work surface and place ½ cup (45 g) of the cooked rice just below the centre, then top with one-quarter of the shredded cheese. Top with one-quarter of the black bean mixture and one-quarter of the tomato salsa.

Step 7

Fold up the bottom of the tortilla high enough to just cover the filling, then fold the sides in and roll up tightly.

Step 8

Preheat a large, deep, heavy-based frying pan over medium heat. Add the burritos to the pan, seam-side down. Cook for 1–2 minutes until golden, then flip and cook for another 1–2 minutes until golden on the other side.

Step 9

Serve with avocado dip and extra lime wedges.