Rinse rice under cold running water then add to saucepan and pour over 500ml of water. Bring to boil and then reduce the heat to a gentle simmer. Cook for 30 minutes then drain and rinse with boiling water. Add the juice of the lime and chop the coriander to the rice and stir in gently.

Meanwhile, peel and finely chop the onion and crush the garlic. In a pan, add the vegetable oil and gently fry the onion until soft then add the garlic and cook for another 1-2 minutes.

Add the beans, chilli powder, cumin and hot sauce (if using) to the onion and garlic and stir to combine. Allow the beans to cook until heated through and soft, this should take about 5-10 minutes. You can keep them whole or gently press on them with the back of a fork if you like some mushy.

Once the beans are cooked drain and add the sweetcorn and cook until warmed through. Warm the tortillas first by microwaving it under a damp paper towel for 15-30 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.

To make your side salad, wash and shred the lettuce. Deseed and slice the pepper, trim and slice the spring onions and slice the cucumber. Add all your prepared salad to a large bowl and combine, then divide into 4 portions.

Add the rice filling to the bottom half of the tortilla. Fold the bottom of the tortilla up and over the filling, pulling the filling back tight toward the bottom of the tortilla. Next make two folds on either side. Keeping the filling snug inside, roll it up! Eat whole or cut in half and serve with the side salad.