Combine the rinsed 1 ½ cups brown rice rinsed and 3 cups water in a medium Saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 22–25 minutes until the 3 cups water is absorbed and the 1 ½ cups brown rice rinsed is tender. Remove from heat, let steam covered for 5 minutes, then fluff with a Dipping Fork. Stir in the 1 whole lime juiced and chopped ¼ cup fresh cilantro finely chopped. Season with a pinch of ½ tsp fine sea salt plus more.

While the 1 ½ cups brown rice rinsed cooks, heat the 1 tbsp extra-virgin olive oil in a large Saucepan over medium heat. Add the chopped 0.5 medium red onion finely chopped and cook, stirring occasionally, for 3–4 minutes until softened. Add the minced 4 cloves garlic minced, 1 tsp ground cumin, and ½ tsp red pepper flakes (if using) and cook for 1 minute more until fragrant.

Add the drained 2 can black beans rinsed and drained, liquid reserved to the pan along with ¼ cup of the reserved 2 can black beans rinsed and drained, liquid reserved liquid (or 3 cups water). Season with ½ tsp fine sea salt plus more and ¼ tsp black pepper freshly ground. Stir to combine and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the 2 can black beans rinsed and drained, liquid reserved are heated through and slightly thickened. Taste and adjust seasoning.

Divide the ¼ cup fresh cilantro finely chopped-1 whole lime juiced 1 ½ cups brown rice rinsed among four bowls. Spoon the spiced 2 can black beans rinsed and drained, liquid reserved over the 1 ½ cups brown rice rinsed. Arrange the 1 cup cherry tomatoes halved, sliced 1 whole avocado sliced, 1 whole jalapeño seeded and thinly sliced, and pickled 0.5 medium red onion finely chopped on top. Finish with crumbled cotija or feta if desired, and serve with 1 whole lime juiced wedges on the side. Add hot sauce to taste.