Cook your base: Prepare rice or quinoa according to package directions. Fluff and set aside. For extra flavor, stir in lime zest, lime juice, and chopped cilantro.

Sauté the corn (optional but tasty): Heat a skillet over medium-high with a drizzle of olive oil. Add corn and cook 3–5 minutes until lightly charred. Season with a pinch of salt and smoked paprika.

Warm the beans: In the same pan, add black beans with a splash of water. Season with chili powder, cumin, garlic powder, salt, and pepper. Cook 2–3 minutes until heated through.

Prep the fresh toppings: Dice bell pepper and onion, halve tomatoes, chop cilantro, and slice the avocado. If using jalapeño, mince it finely.

Mix a quick lime drizzle: Whisk 2 tablespoons olive oil with the juice of 1 lime, a pinch of salt, and a dash of chili powder. This brightens the whole bowl.

Assemble: Add a scoop of rice to each bowl. Top with black beans, charred corn, bell pepper, tomatoes, and onion. Drizzle with lime dressing.

Add the finishing touches: Spoon over salsa, add avocado, sprinkle cilantro, and finish with cheese if you like. A dollop of Greek yogurt or sour cream adds creaminess.

Taste and adjust: Add more lime, salt, or heat to suit your taste. A pinch of smoked paprika or a squeeze of hot sauce can round it out.