Tortilla Burrito Bowls with Chipotle Cream

Ingredients

• 1 tbsp olive oil, plus extra to brush
• 6 regular-sized tortillas
• 2 cups cooked rice
• 200 g black beans, drained and rinsed
• 300 g corn kernels, drained
• 1 tomato, finely diced
• ½ red capsicum, finely diced
• 1 avocado, deseeded and diced
• For the Chipotle Cream
• 1 cup sour cream
• 1 tbsp chipotle adobo sauce
• 1 clove garlic, minced
• Juice of 1 lime
• Salt, to taste