• Heat the oil in a reasonably large saucepan over a medium to low heat. Add the chopped onion and garlic, cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
• Add the curry powder and turmeric and cook for 2 minutes. Squeeze in the juice from half a lemon and season generously with salt and a few grinds of freshly ground black pepper. Now add the rice and stir around until the grains are well coated with the spicy oil.
• Pour over the hot stock, turn the heat up and bring to the boil, then cover with a lid and turn the heat down to a simmer. Cook for 13 minutes, then add the prawns and black beans. Stir to combine with the rice, turn the heat up slightly, cover again with the lid and cook for 5 more minutes, until the rice is cooked, and the prawns are pink. Check the seasoning and add more, to taste, if required.
• Take the pan off the heat and remove the lid. Put a tea towel over the top of the pan and place the lid on top. Leave the rice to steam in its own heat and ensure the prawns are cooked through, for a further 5 minutes.

Assembly:

• Meanwhile, heat each tortilla on a dry frying pan on a medium low heat for 10 seconds on each side to make them easier to fold. Leave the pan on a low to medium heat while you assemble the burritos - spread the warmed tortillas with 2 tsp of yogurt, place spinach leaves into the centre of each tortilla in a roughly rectangular shape and season lightly with some salt and pepper. Top the spinach leaves on each tortilla with the rice, bean and prawn mixture, ensuring there’s 3 big juicy prawns in each one! Fold over the sides, then fold over one of the remaining edges and roll, rubbing a small amount of oil on the edge before completely closing. Repeat the folding for the other 3 then spread a small amount of oil in the warm frying pan and place each burrito in, seam facing down for 30 seconds. Turn them over and heat for a further 30 seconds to lightly brown the top.
• Optional yogurt sauce to serve on the side – mix the juice from half a lemon in a small dish with roughly 6 tbsp of yogurt and 1 tbsp of mango chutney. You may need to add some more yogurt and/or mango chutney, to taste. Season with some salt and freshly ground black pepper.