When they had shrunk quite a bit and their water was gone, I moved them to a plate and went to work on an onion, roasted green chilies, and some asparagus. I didn't want a lot of color on the onion, I just wanted the vegetables to be soft.
As for the rice and beans, I had both left over so it only took a little reheating. The beans had been cooked in the pressure cooker, with bay leaves, and a smoked ham shank, and the rice had roasted poblanos and caramelized onions.
As I warmed the beans in a little non-stick pan I thought to myself, "Self - don't dirty another pan when you have that nice saute pan right here!" So I scooted the asparagus over, and added in the rice. I was worried about the rice sticking, so I added a little liquid - a Dogfish Head Punkin Ale!
All that was left to do was warm tortillas, and layer in the veggies and rice with some toppings. I chose a roasted salsa, Mexican crema, cilantro, and cotija cheese.
Even the kids ate the meal, and not a single "Where's the beef?" comment. Even I am amazed by them sometimes.