Lilly Higgins: Black bean breakfast burritos

Serves 6

Heat two tablespoons of olive oil in a medium pan. Add the diced peppers and onion. Place the lid on and lower the heat, leave to sauté for five minutes until the onion is softened.

Remove from the heat. Stir in the black beans, sweetcorn, jalapeños and coriander. Season with a little salt.

To assemble the burritos lay each wrap flat and place some spinach leaves and two large tablespoons of bean mix in the centre. Place some cheddar and feta on top.

Fold the two opposite sides of the tortilla in so that they almost meet. Then fold or roll the two remaining open ends so the burrito is very tightly sealed. To eat right away just place the burrito on a dry pan over a high heat and leave to get toasty and brown so the cheese inside melts. Turn over and toast on the sides too.

If you want to heat a few at a time then just place all of the burritos seal side down on a tray and bake for 10 minutes in an oven at 200 degrees.

To freeze, wrap each burrito tightly in tinfoil or cling film and store in the fridge or freezer. Defrost fully before heating.