Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Cut the tortilla wraps into triangles and toss them in a bowl with olive oil, cumin, paprika, and a pinch of salt until evenly coated. Spread the tortilla pieces on a baking tray in a single layer and bake for 8–12 minutes, watching for them to turn golden crisp.

Cook the brown rice according to package instructions, which typically takes around 20–25 minutes. Bring water to a boil, add rice, cover and simmer until tender.

Thinly slice the red onion and combine it with fresh lime juice, caster sugar, and a pinch of salt. Stir well and let sit for at least 10 minutes.

In a medium saucepan, warm your spiced beef mince over medium heat for about 4–5 minutes, stirring occasionally. If dry, add a splash of water or stock.

Divide the warm brown rice among serving bowls and top each with spiced beef, optional black beans, pickled onions, avocado slices, and diced tomatoes.

Add dollops of Greek-style yogurt and sprinkle with fresh coriander. Serve with crispy tortilla chips or on the side for added crunch.