Beans, rice, and cheese are a magical combination. No matter how often we order them, usually in Mexican restaurants or outdoor carts, they never seem to get old. In particular, the "BRC taco salad" served from lunch-time stands scattered on the campus of my university, also never fails to satisfy. For posterity, I decided to jot down how they make it:Start with a handful of cooked flavored "Mexican" rice (I don't know how they make it, but our recipe is not bad, if you have the time for it). Throw in a ladle-full of cooked pinto or black beans. Then, a dozen of good corn chips/crisps, hopefully unsalted; some chopped lettuce and red cabbage; some shredded white cheese (Mexican manchego?); salsa of your choice (green spicy salsa is my poison at the cart), and some ranch dressing. Unless you are averse to it, cilantro/coriander leaves make it even better.
This is truly "fast food", since they make it in front of you in under a minute, including pauses for questions ("pinto or black?", "which salsa?", "ranch?") and yet it is delicious. I happen to like my chips to be soggy in this salad, so I let it sit for about 15 minutes, if I can.