Roast the vegetables for the sauce

• Heat the oven and spread the tomatillos, poblano peppers, onion and half the garlic on a baking tray.
• Drizzle with a little olive oil and season with salt.
• Roast until the vegetables are softened and lightly charred.

Blend the roasted sauce

• Transfer the roasted vegetables to a blender.
• Add the remaining garlic and blend until smooth.
• Season with salt to taste.

Cook the pinto beans

• Warm a little olive oil in a frying pan.
• Add the pinto beans and green chillies and cook until heated through and slightly softened.
• Mash lightly and season with salt.

Cook the rice in tomato sauce

• Warm a little olive oil in a saucepan and toast the rice briefly.
• Stir in the tomato paste and the remaining garlic, then pour in the vegetable broth.
• Cover and simmer until the rice is tender and the liquid absorbed.

Mash the avocado

• Mash the avocados in a bowl with lime juice and salt.

Warm the tortillas and serve

• Warm the corn tortillas in a dry frying pan.
• Serve with the roasted sauce, beans, rice and mashed avocado.