Step 1

Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

Step 2

Preheat the oven to 200c/390f (fan).

Step 3

Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.

Step 4

Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.

Step 5

Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.

Step 6

Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.

Step 7

After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.

Step 8

After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.