The Meat: Heat a medium sized pan/skillet, on high temperature on the stove. Add the olive oil, onion and garlic and stir with a spatula until onion becomes translucent.
Break up the ground meat and stir it into the garlic mixture with the spatula, browning the meat off.
Measure 1 cup tap water and add the burrito seasoning, stirring it into the water. Pour over the meat and stir through.
Add ¼ cup of Taco Sauce to the meat and stir through.
Rinse and drain the black beans so all the liquid is gone. Add the beans to the meat and stir through.
The Salsa: All the quartered tomatoes, diced red onion, corn, cucumber and avocado to a bowl, and sprinkle with a little salt and pepper. Mix to combine. A squeeze of lemon juice is optional.
Assembly: In each bowl, lay the finely chopped cabbage, followed by ½ cup cooked brown rice, then ¼ of the meat mixture, a couple of tablespoons of taco sauce, then some salsa, followed by a little grated cheese. Sour cream optional.