• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• Once boiling, add rice into boiling water, then reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.
•  

• Cut tomato into 1/4 inch pieces.
• Core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Thinly slice green onions, keeping white and green parts separate.
• Finely chop cilantro.

• Meanwhile, heat another medium pot over medium. 
• When hot, add 1 tbsp (2 tbsp) oil, then green onion whites. Cook for 1 min, stirring often, until tender. 
• Add black beans, including can liquid, stock powder and 1/4 cup (1/3 cup) water. Mash about half the beans with a fork. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly. 
• Remove from heat, then add 1 tsp (2 tsp) lime juice. Season with pepper, then stir to combine. 

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and Tex-Mex paste. Cook for 6-8 min, tossing occasionally, until crispy.**

• Meanwhile, in a medium bowl, add hot peppers, tomatoes, remaining green onions, half the cilantro, remaining lime juice and 2 tsp (4 tsp) oil. Season with salt and pepper, then stir to combine. 
• In a small bowl, add mayo, remaining cilantro, half the lime zest and 1 tsp (2 tsp) water. Season with salt and pepper, then stir to combine.

• Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) plant-based butter and remaining lime zest. 
• Divide rice and beans between plates. Top with protein shreds.
• Spoon tomato salsa over top and drizzle with cilantro-lime mayo.
• Squeeze a lime wedge over top. 

If you've opted for double protein shreds, cook in the same way the recipe instructs you to cook the regular portion of protein shreds. Work in batches, if necessary.