Cut and dice onion and cilantro. sauté onion on skillet until light golden brown. Remove and let rest.

Heat up three skillets on medium-high until evenly hot. Add all three meats and cook evenly until fully cooked. Remove and let rest.

Heat new skillet medium-high heat and add unsalted butter until frothing. Add Mexican rice and brown in skillet. Add 1/2 cp water and bring so boil stirring often and let rest on simmer when fully cooked.

Plating: Spoon the Mexican rice onto the plate in a circular motion to dread a bed. Add drained black beans to center. Place one of each Bel Taco Peppers in around the black beans on the rice. Top peppers with street sauce, another layer of shredded cheese, dollop of sour cream, and sprinkle with left over cilantro. Place two 1/8 wedges of lime on side.

Serve and Enjoy!