In a medium pot, bring 2 1/4 cups of water to a boil with a 1/4 teaspoon of salt.

Pour in beans and let boil for 3-5 minutes.

Turn stovetop to lowest setting.

Add spices (amounts given or to more if you can handle spicy food):

1/4 teaspoon black pepper

1/2 teaspoon onion powder

1 tablespoon cilantro (dried or fresh)

1/4 teaspoon chipotle powder

1/2 teaspoon garlic

Cover and let simmer for 45 minutes.

Add 1/3 cup brown rice and 1 tablespoon of lime juice (or 1/4 lime squeezed).

Stir together and cover.

Let simmer on lowest heat for another 40 minutes.

After 25 minutes, begin preparing add-ins.

Fifteen minutes before rice and beans are done cooking, finely dice 1-2 rings of onion and green bell pepper.

Chop 1/2 cup of black olives.

Heat skillet to medium heat and add 1 tablespoon olive oil.

Stir-fry pepper, onion and olives together for about 5 minutes.

Finely dice 1-2 slices of tomato and 1 cup of lettuce.

Dice and mash 1/2 avocado.

Get salsa verde ready to season to taste (FYI: red “salsa” is actually pico de gallo).

Rice and beans are done when they are moist, but water is no longer separated. Depending on the type of stove you have, you may need to turn heat up a bit or cook a few more minutes. If the water is all boiled away early and the rice and beans are not yet tender, add a bit more water and continue cooking.

Add all ingredients in a bowl.

Top with queso quesadilla cheese (can be found shredded in mainstream grocery stores, or whole in Latin markets) avocado, and queso fresco (if you can find it and want to be authentic), sour cream, or plain whole milk Greek yogurt (if you want a healthier option).

Stir all ingredients together and enjoy by dipping yellow corn tortilla chips or tostadas in place of a fork!