Wash rice until water runs clear and place rice into a medium sized pot

Add coconut milk, water and salt. On medium-high heat bring to a boil with stirring then cover and lower heat to a simmer until all liquid has been absorbed.

Remove the pot from the heat and let it rest for 5mins. Finish by mixing in lime and coriander.

Whilst the rice cooks, heat oil in a deep pan over medium-high heat

Add onions and cook until softened

Mix in oregano, cumin, jalapeño, Kashmiri red chilli powder and garlic and fry until fragrant

Add washed black beans with 1/2 a cup of water and bring to a boil. Once boiling, lower to a simmer.

After 10mins, mash half the beans with a fork and continue reducing. Add lime, coriander and salt to taste

Once desired consistency is reached (bearing in mind that the mixture will thicken as it cools), remove from the heat.

To assemble, place inch-wide equal columns of rice and bean mixture on a tortilla wrap (heat the wrap slightly to avoid tearing)

Add slices of avocado and Sriracha

Fold in the sides, roll and enjoy!