Start by getting the rice cooking, according to package directions.
Chop up about 1 cup of onion, or the equivalent of one medium sized onion.
Add half of the chopped onions to a small saucepan with a little swirl of olive oil, and let them cook for a few minutes until softened and translucent. Add the black beans and taco seasoning mix, and heat to a gentle boil.
Chop the tomatoes, cilantro, and pepper for the pico de gallo. Add them to a bowl, along with the chopped onion, and toss with the lime juice.
Get the guacamole started by slicing open the avocadoes and scooping them out and into a small bowl. Mash them with a fork.
Once the rice is cooked, add the lime juice, butter, and cilantro. Add some garlic salt, stir, and taste. Continue adding garlic salt until it tastes right to you.
Lightly butter one side of each tortilla, or spay it with cooking spray.
Flip the tortilla butter side down on a plate or cutting board to start the assembly process. To the center of the tortilla, add a handful of shredded cheese, covering an area about 5-6 inches long and 3 inches wide.
Next add a scoop of rice and a scoop or two of seasoned black beans.
Fold up the two ends of the tortilla along the short sides of the filling.
Now holding those in place, fold up the other two sides and turn the assembled burrito into a hot fry pan, seam side down.
Assemble the remaining burritos and add them to the fry pan, or work in batches.
Let the burrito brown for a few minutes, then carefully flip it over and brown a few more minutes on the other side.
While the burritos are browning, finish the guacamole by adding lime juice, salsa, and garlic salt to taste.
Serve the burritos with sides of pico de gallo and guacamole. Or add them to the inside of the burrito before browning if you prefer.
