First of all, chop the onions, courgette, pepper, and tomatoes finely, but keep them separated.

Put a saucepan on the hob over medium heat. Add some low-calorie cooking spray, and then toss in the chopped onions and crushed garlic. Stir them for about 5 minutes or until they soften. Then throw both the chopped peppers and courgette, continuing to stir for another 5 minutes. 

Next up, you need to add some of your seasonings. Add the paprika, onion granules, and oregano to your mixture.

Now it’s time to add the tomatoes. Once you’ve done that, prepare ahead and turn the oven on to 160°c, so it starts heating up. Stir the mix in the saucepan for about five minutes, then add a pinch of salt and a few grinds from the pepper grinder. If you prefer a spicier burrito, also add the cayenne pepper to taste.

The trick is to keep on stirring. By now, the contents of your saucepan should be reaching a nice consistency. Drain the canned sweetcorn and kidney beans and give them both a wash before adding them to the mix. Stir for another 5 minutes, then turn the hob down to a simmer.

While the mix sizzles away, grate one cup of cheese. Also, grease a large baking tray. Organise a prep area for yourself (a large breadboard will do). Lay one tortilla out on the board. Your mix for the burrito filling should be just about cooked by now. Have a taste to check. Add more salt or pepper as you see fit.

Spoon about a third of a cup of filling from the saucepan onto the flat tortilla on the board, then fold it up. Drizzle some salsa onto the folded burrito. Then sprinkle liberally with cheese. Move the finished product onto the baking tray (with the fold on the bottom).

Repeat the process seven more times until you have eight completed burritos on the tray, then place the tray in the oven for about 10 minutes or until the cheese has melted.