Heat the oil in a deep frying pan or saucepan, over a medium heat. Add the diced courgette (zucchini) and pepper, and cook for a few minutes, until slightly softened.

Turn the heat down a little, and move the vegetables to the edge of the pan. Add the flour, smoked paprika, chilli powder, cumin, garlic granules, black pepper, and tomato puree. Cook over a medium-low heat, stirring constantly, for just a minute or two. Don’t worry if some of the vegetables find themselves getting mixed in, this step doesn’t have to be perfect.

Add about one cup of the veggie stock, and mix it into the spice paste to help avoid lumps. Then add the remaining stock, orzo, drained black beans, and drained corn. Mix well to combine. If you’re using low sodium stock, you might also want to add a dash of salt.

Add a lid to the pan if you have one, and bring the mixture to a gentle simmer. Cook for around 10 minutes, stirring regularly, until the orzo is nearly cooked. If the mixture begins to dry out or stick on the bottom of the pan, you can add a splash more liquid.

When the orzo is nearly cooked to your liking, add the roughly chopped spinach, and mix well. Sprinkle the cheese on top, and cover the pan for a few more minutes to melt the cheese. I topped mine with some fresh coriander (cilantro) for garnish.

Serve warm.