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Preheat the oven to 200°C fan.
Toss the onion, pepper and garlic in the olive oil in a glass dish and roast for 12 minutes.
Stir in the smoked paprika, cumin and chipotle, then add the black beans, chopped tomatoes and stock.
Mix well and cook, uncovered, in the oven for 10 minutes.
Blitz the cottage cheese smooth.
Stir the rice, spinach and cottage cheese through the beans until the spinach wilts and it's combined... moist but not soupy, add a splash more stock if it needs it.
Level it off and scatter the cheddar over the top.
Back in uncovered for 10 to 12 minutes, until bubbling and golden.
Spoon over the Greek yoghurt, add avocado, spring onions and lime.
Warm the tortillas and spoon the cheesy rice into a wrap to build a burrito, or serve straight from the dish.