THIS week, here are two of my family’s favourite Mexican-inspired recipes. The kids love my yummy burritos.

Make freezable guacamole by mashing or blending together avocado, coriander, chilli and lime juice. Use an ice-cream scoop to put dollops on a baking tray then pop in the freezer to flash-freeze for 1 hour until hard. Transfer to a bag in the freezer and defrost when needed. Sombrero optional!

Burritos

Serves four

Prep time: 10 mins
Cooking time: 30 mins

YOU NEED:

• 3 chicken breasts, chopped
• 1 tbsp olive oil
• 200g rice
• 4 tortilla wraps
• 400g tin refried beans
• 260g jar salsa
• 58g chopped frozen onions
• 60g cheese, grated

METHOD:

1. Cook the chicken in a frying pan with the oil for 10-12 minutes over a medium heat. Allow this to cool while getting everything else ready.
2. Cook the rice as per the packet instructions, then allow to cool to room temperature. Meanwhile, warm the tortillas in the microwave for 20 seconds.
3. If you plan to freeze your tortillas, you need everything to be at room temperature as you assemble them.
4. This will stop you getting soggy burritos when you defrost them.
5. Take 1 tortilla and in the middle add 1 tbsp beans, some chicken, 1 tbsp salsa, a scattering of onion and a sprinkling of the cheese.
6. Wrap the burrito by tucking up the ends then folding over to keep the filling from falling out.
7. Ready to freeze: Wrap each burrito in foil and add to a labelled sealable freezer bag.
8. Ready to eat: Remove the foil from the frozen burrito and reheat in the microwave for 4 minutes or in the oven at 200C/180C fan/gas mark 6 for 30 minutes, turning halfway through. Serve piping hot.

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• You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.

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