Marathon burritos

If you're a keen runner, eat nutritious meals to fit in with your training programme. These energy-boosting Mexican wraps are perfect fitness fodder

300g brown rice
½ small pack coriander, chopped
juice 1 lime
1 tsp olive oil
2 garlic cloves, crushed
1 tbsp chipotle paste
2 tbsp ground cumin
1 tbsp brown sugar
1 tbsp cider vinegar
2 x 400g cans black beans, drained and rinsed
400g can chopped tomatoes
2 large tomatoes, chopped
1 red onion, finely chopped
½ small pack coriander, chopped
juice 2 limes
2 avocados, stoned and peeled
large wholemeal tortilla wraps, natural yogurt, lime halves to squeeze over and grated cheddar (optional)

Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.