Sauté your veg: Heat olive oil in a pan over medium heat. Toss in sliced peppers and onions. Sauté for 5–6 minutes until they start to char and soften. Stir in garlic, season with salt and pepper, and cook for another minute until fragrant.
Heat the beans: Drain and rinse the beans, then Gently heat with half the garlic, a twist of salt and pepper.
Heat the rice and tofu beef: Microwave the rice according to the packet. Meanwhile, reheat your pre-cooked tofu beef crumbles (seasoned with my go-to taco seasoning blend) in a pan or microwave.
Build your bowls: Split the rice between two bowls. Add black beans, sweetcorn, lettuce, tofu beef, and sautéed veggies. Fan out avocado slices on top and finish with a fresh lime wedge.
Finish with a generous drizzle of cashew queso or a spoonful of dairy-free sour cream. Top with coriander or hot sauce if you like a little kick!