Pick coriander leaves and set aside, then finely slice the stalks and keep aside.

Heat 1 tablespoon of oil in a heavy bottomed pan over medium heat.

Add the chopped garlic and coriander stalks and fry until they become brown.

Add the cooked black beans, mix well, and cook for a minute.

Add the rice and cook for a further 5 minutes.

Remove from the heat and add the coriander leaves.

For Salsa: Toss together tomatoes, onions, spring onions, lime juice, and coriander leaves.

Mix well using a fork and season to taste.

Heat the tortillas on a griddle pan until softened.

Lay the tortilla on a plate.

Layer spinach leaves over the tortilla.

Spoon one-quarter of the fried rice and beans onto the spinach.

Top with a generous spoonful of salsa.

Grate some cheese over the salsa and add a spoon of yogurt.

Wrap up the burrito, then tuck it in.

Repeat with the remaining ingredients to make the rest of the burritos.

Serve with a side of chips and a healthy Green Apple, Radish & Pepper Salad and a glass of Carrot Pineapple Orange Juice.