2 cups cooked rice
1/2 medium onion, diced
2 tbsp Olive Grove
Pinch salt, to taste, optional
2 tbsp fresh cilantro, chopped
2 limes, juiced
3 to 4 cloves garlic, minced
1 tbsp hot sauce, or to taste
4(10-inch) large tortillas
1 (15-ounce) can black beans (or pinto beans), drained
1 tbsp chilli powder
1⁄2 tsp ground cumin
In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice.
In a separate large skillet, sauté the onion in Olive Grove for 5 minutes, or until the onion is soft.
Add the garlic and cook for another minute.
Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chilli powder, cumin, and hot sauce, stirring to combine.
Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.