Burrito bowl

Finely shred a medium head of green leaf lettuce.

Combine the finely chopped red onion, diced roma tomatoes and chopped cilantro with a generous pinch of salt and pepper, a drizzle of olive oil and freshly squeezed lime juice, and mix.

Pit three ripe avocados into a bowl, add a generous pinch of salt and pepper and a squeeze of lime juice, and mash with a fork to the texture you want.

Whisk the mayonnaise, sriracha and a couple of tablespoons of water together and transfer to a squeeze bottle.

Blend the cilantro, cashews, salt, juice of one lime and about a third of a cup of water on high until liquefied.

Rinse and drain the long grain rice two to three times to remove excess starch.

Heat two tablespoons of olive oil in a medium stock pot or saucepan over medium heat and saute the chopped onion and jalapeno five to seven minutes, then the garlic a couple of minutes.

Stir in the smoked paprika, sweet paprika, dried oregano and salt, then the diced tomatoes, and cook a few minutes; their moisture deglazes the pan.

Add the rice, stir, add two cups of water, stir and raise the heat to medium-high.

When the water bubbles, turn to medium-low, cover and cook 15 minutes, then turn the heat off and let it steam another 10 minutes.

Drain and rinse the beans. Heat two tablespoons of olive oil in a saute pan over medium heat and saute the onion and jalapeno five to six minutes, then the garlic a couple of minutes.

Add the sweet and smoked paprika and salt, stir, add the pinto beans, turn to medium-high and saute a couple of minutes, then add a cup of water.

Fluff the rice and transfer it to the serving plate. Mash the beans with a fork or potato masher to almost paste-like, adding a bit of water if dry, then turn the heat off.

Plate the beans, be generous with the lettuce, add the tomato mixture and the shredded cheese, a dollop of avocado, then drizzle over the cilantro lime sauce and the spicy mayonnaise.