In a medium sized pot, pour enough olive oil in the bottom of the pot to cover the bottom. Add the bell pepper, red onion, green onions, garlic, & cilantro. Cook on medium heat, stirring often, for about 5 minutes. Add in the 2 cans of drained & rinsed Bush's black beans, 1/2 cup of water, & the taco seasoning. Bring to a boil, cover, & reduce the heat to low. Simmer for 15 minutes.
Meanwhile, prepare the brown rice. Mix the olive oil, lime juice, cilantro, salt & pepper into the rice & keep warm until the beans are ready.
To make the burrito bowls, layer your rice & black beans with whatever toppings you;d like. My personal favorite combination is shredded lettuce at the bottom, then topped with the rice, black beans, salsa, cilantro, corn, & avocado. Yum yum!