From My Bowl

1 First, prepare the Mexican Rice. Combine all ingredients in a medium pot and bring to a boil. Cover, and let simmer for 40 minutes, or according to package instructions. 
2 In the meantime, prepare your caramelized onion. Heat a nonstick skillet over medium heat and add a splash of water to it. Slice 1/2 of a Red Onion into thick strips, then add to the pan. Cook for 10-15 minutes or until the Onion is golden and soft, adding more water to the pan as it evaporates.
3 If desired, heat your black beans and tortillas in a nonstick pan / the oven, respectively.
4 Finally, assemble your tacos. Fill each Corn Tortilla with a small handful of Greens, half of the Black Beans, and 1 tablespoon of Salsa. Serve alongside half of the Mexican Rice and Lime Wedges, for extra flavor.