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Boil the brown rice according to the instructions on the packet.
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Meanwhile, heat the oil in a large, deep frying pan, and cook the onions, garlic and pepper over a medium heat for 5 minutes. Add the cherry tomatoes, along with the chilli powder and paprika, and cook for a few more minutes. Squash the tomatoes a little with your spoon to release their juices. Add the black beans, and season to taste.
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When the rice is cooked, drain it and add it to the bean mixture. If the mixture seems a little dry, add a dash of water (you might not need it - it will depend on a few things, e.g. how much liquid your tomatoes released).
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When the mixture is hot and well combined, serve topped with the grated cheese and fresh coriander - I popped mine in the microwave for about a minute to melt the cheese.
Rashmi Sharma 
