Preheat the oven to 180°C for the burritos. Drain and rinse the corn and black beans. Peel and mince the garlic. Peel and finely dice the onion.

Heat the oil in a medium-deep frypan over high heat. Cook the corn, garlic and half the onion, stirring regularly, for 2 mins, or until the onion is slightly softened. Add the Mexican seasoning and cook, stirring, for 30 secs or until fragrant.

Then add the beans, crushed tomatoes and honey to the mixture and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 6 mins or until slightly reduced. Add the spinach, stir through, and cook a further 1-2 mins, until the spinach has wilted. Taste, and then season with salt and pepper.

Meanwhile, peel and deseed the avocado. Add the avocado flesh to a medium-sized bowl and roughly mash. Juice the lime into the bowl. Dice the tomato then add to the bowl along with the remaining onion and cumin. Mash until well combined. Season with salt and pepper.

Divide the veggie burritos with cheese between plates with guacamole and sour cream on the side.