Claire Thomson's recipes for back-to-school packed lunches

Make bean filling ahead of time, then assemble burritos as you go for packed lunches each day; my 15 and 12 year old daughters take a small bottle of hot sauce to splash when they are ready to eat. They are also good served hot and freshly prepared.

Preparation 10 minCooking 45 minServes 4

2 tbsp oil olive or vegetable, plus extra for frying1 onion, peeled and finely diced2 large garlic cloves, peeled and finely chopped2 tsp ground cumin½ tsp dried oregano, ideally Mexican1-2 tbsp coffee chipotle paste, or 1 teaspoon smoked paprika (or more to taste) 1 400g can black beans, drained and rinsed 200g tinned chopped tomatoes (i.e. ½ can) Salt and pepper, to taste Juice of ½ lime 50 g sour cream 150 g cheese (e.g. cheddar), coarsely grated 4 tortillas, 25 cm in diameter 50 g spinach leaves 1 small handful coriander, coarsely chopped Hot sauce, to serve (optional)

Put the oil in a saucepan over medium heat, then sauté the onion, stirring for five minutes, until slightly softened. Add the garlic, cook, stirring, for three minutes, until fragrant, then add the cumin, oregano and chipotle paste, and cook, stirring briskly, for two more minutes . Add the beans, tomatoes and a dash of water, bring to the boil, season generously, then lower the heat to a gentle simmer and cook, 20 to 25 minutes, until the liquid has reduced and the flavors have are reunited. good. Remove from heat.

To assemble burritos, squeeze lime juice into sour cream. Spoon a quarter of the cheese and a quarter of the sour cream mixture down the center of each tortilla, then top with a quarter of the beans, spinach and cilantro. Fold the sides of each tortilla over the filling, then roll up, tucking in the edges as you go to secure the filling in the middle of the wrap.

Flatten each filled burrito a little with the hand. Put a few tablespoons of oil in a skillet over medium-high heat, then lay a burrito in it, seam side down, and lower the heat to medium. Cook one at a time for three or four minutes, until the underside is crispy and golden, then carefully flip and repeat on the other side.

My children regularly ask for it for their packed lunches. They're so easy to put together and almost as quick to make as a sandwich. Add additional toppings as you wish - ham, olives, sliced ​​tomatoes and even pineapple have been known to pop up in our house. Use the best quality canned tomatoes you can afford - I like Polpa tomatoes from Mutti - because, with minimal cooking involved here, you need the ones that taste great right from the start.

Prepare 5 minCook 12 minFor 1

3 tbsp. finely chopped tinned tomatoesSalt and pepper, to taste1 large pinch dried oregano1 small clove garlic, peeled and finely grated3 tbsp olive oil1 x 125g mozzarella ball 3-4 fresh basil leaves or oregano, for serving (optional) ¼ baguette, halved lengthwise (or 1 bagel halved)

Heat oven to 230C ( fan 210C)/410F/gas 6½. Put the canned tomatoes in a small bowl, season generously, then stir in the dried oregano, garlic and a tablespoon of oil. Cut the mozzarella into six slices.

Place the baguette halves cut side up on a baking sheet, drizzle with the remaining oil, drizzle the tomato mixture and arrange the slices of mozzarella on top. High. Bake for eight minutes, or until the cheese has melted and taken on a little color.

Remove from the oven, tear the basil or oregano, if desired, and add a generous grind of extra pepper.

To make this dish quicker, use leftover roasted carrots from Sunday lunch; failing that, you'll need to roast thinly sliced ​​carrots over high heat until softened. Tabbouleh is traditionally made with bulgur, but I used couscous because it doesn't require any real cooking (just add boiling water and infuse) and makes it particularly easy. A bit of crumbled feta brings a nice finishing touch, as does a spoonful of yogurt and a bit of pitt...