Begin by preparing the black beans if not using refried beans. In a small saucepan, combine the drained black beans, salt, water, and minced chipotle in adobo. Simmer over medium heat for about 8 minutes until the beans are heated through. Mash lightly if a smoother consistency is desired.

Alternatively, heat the refried beans in a small saucepan over medium heat until warmed through, stirring occasionally to prevent sticking. Add water or stock as needed to make sure the refried beans aren’t dry.

Heat the vegan chorizo in a skillet over medium heat until it is thoroughly heated and beginning to crisp around the edges, about five minutes.

While the components are cooking, prepare the fresh ingredients. Slice the avocado, jalapeños, radishes and wash and dry the baby arugula if needed.

Begin assembling your taco bowls. Start with a base of one-half cup of vegan Mexican rice in each bowl.

Add one-half cup of either the black beans or refried beans to the bowl alongside one-half cup of heated vegan chorizo.

Top the bowl with slices of avocado and a handful of baby arugula. Garnish with optional items such as diced fresh tomatoes, habanero salsa, vegan nacho cheese, vegan sour cream, cilantro leaves, minced red onion, lime wedges, and thin radish slices. Serve immediately, allowing everyone to customize their bowl to their taste preferences.