Rice: Rinse rice and add water, salt, 3-4 tsp oil, close lid and cook for 3 whistles in pressure cooker. After the rice is cooked, remove from heat and fluff with a fork, add cilantro and lime juice. Gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm.

Beans: Rinse and soak beans overnight. In the morning add fresh water in beans and add ginger, cumin, and taco seasoning. Close and cook for 7-8 whistles in pressure cooker. After the pressure leaves, add salt, adjust spiciness. If there is too much water, cook for few more minutes to achieve desired consistency. Taste and adjust flavors if needed.

Veggies (Fajitas): Cut capsicum and onion into slices. Add 1 tbsp oil in a heated pan, add capsicum and onion slices, sauté on high until the veggies are little soft yet crunchy. Add salt, pepper and dried oregano flakes. Give a good mix and keep aside.

Tomato Salsa: In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside.

Guacamole: In a medium bowl, place avocado (peeled and de seeded), mash it with fork. Combine all ingredients well. Taste and adjust flavors if needed. Set aside.

Chop lettuce into thin slices. Boil corn or bake a little with onion to make corn salsa. Get all the ingredients ready to make Chipotle veggie bowl or make Veggie Burrito wrap.

Chipotle Veggie Burrito Bowl: Take a wide bowl, then add rice, beans, veggies, salsa, corn, cheese, lettuce, and hot sauce in it. Lastly top it with guacamole and serve.

Veggie Burrito Wrap: Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add the rice, beans, tomato salsa, corn, veggies, lettuce, avocado, cheese and lastly drizzle with hot sauce. Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete.