Mexican-inspired bowl

Cook 320g of brown rice according to the packet instructions. Once cooked, drain, return to the pan and cover with a lid to keep warm. Meanwhile, place a large dry frying pan over a medium heat. Once hot, add 1 corn on the cob and cook for around 10 minutes, or until blackened all over, turning occasionally. Peel and roughly chop 1 red onion, then peel and finely slice 2 cloves of garlic, along with 1 jalapeño or green chilli. Deseed and roughly chop 1 small red and 1 small yellow pepper, then pick the leaves from 1 bunch of fresh coriander (30g), finely chopping the stalks. Drizzle a good lug of olive oil into a large pan over a medium heat, add the garlic, chilli, peppers, coriander stalks, 1 teaspoon each of ground cumin and coriander, and 1 stick of cinnamon, then cook gently for 10 minutes, or until softened and just turning golden. Transfer the corn to a board, and once cool enough to handle, stand the corn on its end and carefully trim away the kernels, then add to the veg pan. Pour in 1 x 400g tin of plum tomatoes, breaking them up with a wooden spoon, then add half a tin’s worth of water. Bring to the boil, turn the heat down to low and simmer gently for 30 minutes, or until thickened and reduced. Halve and destone 1 avocado, squeeze the flesh out onto a board, then season with a pinch of sea salt and black pepper. Add the juice from 1 lime, a drizzle of extra virgin olive oil, then chop and mix it all together and scrape into a bowl. Return the corn pan to a high heat. Drain 1 x 400g tin of black beans in a sieve, then rinse with cold water and drain well. Once hot, add the beans and ½ a teaspoon of smoked paprika, then fry for 5 minutes, or until crispy and gnarly. Divide everything between serving bowls, arranging in separate little piles. To finish, add a dollop of natural yoghurt, scatter with coriander leaves, add a shake of hot chilli sauce and serve with the tortillas (serve warm, if you like) and wedges of lime for squeezing over. Mix up all the flavours, then tuck in.