Heat olive oil in a skillet over medium heat.

Toss in the chopped onion and bell pepper, and sauté until they soften and start to caramelize.

Add the garlic, cumin, and paprika — cook for another minute until your kitchen smells amazing.

Stir in the black beans and season with a pinch of salt.

Once warmed through, mix the veggie-bean mixture into your rice.

Squeeze lime juice over everything and stir gently.

Scoop into bowls and top with avocado slices and fresh cilantro.

Serve warm, cold, or straight from the pan with a spoon — no judgment here.