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

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.