Combine the diced 3 roma tomatoes diced small, 0.5 white onion finely diced, Jalapeno, ¼ cup fresh cilantro finely chopped, 2 tbsp fresh lime juice from about 1 lime, and 1 tsp salt in a Mixing Bowl. Stir well and taste for seasoning. Set aside at room temperature while you cook the other components — this gives the flavors time to meld.

In a Saucepan, bring the 2 ¾ cups water and 1 tsp salt to a boil over high heat. Add the rinsed 1 ½ cups long-grain white rice rinsed, stir once, then reduce heat to low. Cover tightly and cook until the 2 ¾ cups water is fully absorbed and the 1 ½ cups long-grain white rice rinsed is tender.

Remove the Saucepan from heat and let the 1 ½ cups long-grain white rice rinsed sit, still covered, for 5 minutes. Then fluff with a Dipping Fork, drizzle in the 2 tbsp fresh lime juice from about 1 lime, and fold in the chopped ¼ cup fresh cilantro finely chopped. Taste and add more 1 tsp salt if needed. Keep covered until ready to serve.

Heat the 1 tbsp olive oil in a Skillet over medium-high heat. Add the diced 1 yellow onion finely diced and cook, stirring occasionally, until softened and lightly golden, about 4–5 minutes. Add the minced 3 cloves garlic minced and cook for 30 seconds more until fragrant.

Add the 1 lb ground beef 80/20 recommended to the Skillet. Break it up with a Wooden Spoon and cook, stirring occasionally, until browned and cooked through with no pink remaining, about 6–7 minutes. Carefully drain off excess fat.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

In a Saucepan over medium heat, combine the drained 1 can black beans drained and rinsed, 1 tsp ground cumin, 1 tsp salt, and 2 tbsp fresh lime juice from about 1 lime. Stir and heat through for 3–4 minutes until warmed. Taste and adjust seasoning. Keep warm over low heat until ready to serve.

Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.