If making Mexican Rice and pinto beans from scratch, see recipe links below and make prior to vegetables.
Preheat oven to 425°F. Add onions, carrots, cauliflower, bell pepper and garlic to a large sheet pan. Drizzle with oil, season, then stir or use hands to coat vegetables well.
Bake for 15-30 minutes or until fork tender, stirring halfway through. For crisp edges, broil the last minutes until browned.
If using canned beans and box rice:
Heat canned beans and cook rice according to the box or package instructions.
Smash Avocado
Scoop the flesh of two avocados into a bowl and smash lightly with a fork. Add cumin, salt and lime, then mix again. Season to taste.
Taco Assembly
However you choose or for easy eating:Beans on one side, rice in the middle, smashed avocado on the other. Roast veggies on top. Sprinkle lettuce and cilantro through the middle, a squeeze of lime, hot sauce totally optional but if acceptable—everywhere.Fold, hold, and enjoy every flavor filled bite.