Cook the quinoa according to the packet instructions and set aside with a tea towel over the lidded saucepan to help it fluff up.

Now, start the beans. In a frying pan on a medium heat, fry the spring onions, chilli and coriander stalks in some olive oil with a pinch of salt for 5 minutes. Add all the spices and garlic, and some more olive oil here if you need to, making sure everything is fragrant and the spices aren't burning. Your kitchen should be smelling lovely at this point! Now add the tomato purée, mix to combine, then add the beans and their juice, the peanut butter, mix everything very well, bring to a bubble, then reduce to a simmer and cook down on a medium heat for 10-15 minutes, stirring occasionally, until reduced and thick (the consistency you're looking for should slowly fall off a spatula). Season to taste. Take off the heat and squeeze over the juice of about half a lime. Mix and leave to one side.

If you’re making the cashew queso - In a small, high-speed blender, add all the ingredients and blend together until a silky smooth consistency is achieved. Taste and adjust the salt and acidity as needed. Store in an airtight jar or container in the fridge for up to 4 days.

In a mixing bowl or on a chopping board, mash all the guacamole ingredients bar the cherry tomatoes and fresh coriander (if using) together with a fork. Season to taste, adding more salt, lime or lemon or olive oil to your liking. I like mine super salty and citrussy! Once happy, stir through the cherry tomatoes and the very finely chopped coriander leaves.

Layer the burrito, starting with the cashew queso or cheese/yogurt of of choice, then the cooked quinoa, the black bean mix, the guac and the pickled onions. Roll up and cut in half, then drizzle with some more cheese, if you like.