Tex-Mex Beef, Black Bean & Pepper Wrap with Rojo Rice, Pico de Gallo & Creamy Cilantro Sauce

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. Roughly chop cilantro. Finely dice tomato. Quarter lime.