Heat the oven to 200°C.

Get the chicken onto a tray and drizzle with 1 Tbsp olive oil. Sprinkle over two-thirds of the cumin, season with salt and pepper, then toss to coat. Roast for 18–20 mins until cooked through. Set aside to cool for 10 mins.

Meanwhile, rub the peppers with a little oil and char them over an open flame until blackened all over. Pop them into a bowl and cover with cling film to steam. You can also do this under a grill set to high.

Once cool enough to handle, peel off the skins, remove the seeds and add the peppers to a high-speed blender. Chuck in the garlic cloves, jalapeños, coriander, the remaining cumin, the juice of the lime, the tomatillo salsa, and a big pinch of salt and pepper. Blitz until smooth.

Shred the chicken using two forks. Drain and rinse the black beans. Grate the cheddar. Add the shredded chicken and black beans to a large mixing bowl. Pour over the green sauce and give everything a good mix. Taste and adjust the seasoning if needed.

Warm the tortillas in a dry pan for a few seconds on each side until soft and pliable.

To build the burritos, add a generous spoonful of the chicken filling to the centre of a tortilla, top with a sprinkle of cheddar, and a spoonful of rice. Fold the sides over the filling, then roll it up tightly away from you. Repeat with the remaining tortillas until you have used up all of the mixture.

Heat a frying pan over a medium heat. Add the burritos seam-side down and cook for 1–2 mins to seal. Then remove from the pan and wrap each burrito tightly in baking paper and foil. Transfer to the freezer.

To reheat, remove the foil and wrap the burrito in a damp kitchen paper. Microwave for 2 mins, then air fry at 180°C for 7–8 mins (or bake in the oven at 160°C for 10 mins) until piping hot throughout.