1 cup shredded chihuahua (or other Mexican-style) cheese
¼ cup cilantro leaves
2 radishes, thinly shaved on a mandolin (optional)
Cook the rice according to the package instructions. Once finished, add the juice of 2 limes and season with salt to taste. Keep warm.
Add the carnitas back to the skillet they were crisping in (following the homemade carnitas recipe) over medium-low heat. Stir in the black beans and a ½ cup of the charred pepper salsa. Allow the beans to heat through.
In a small mixing bowl, mash the avocados with a fork. Stir in the red onion, garlic, and juice of the remaining lime. Season with salt to taste.
Assemble the burrito bowls with a scoop of rice on the bottom. Top with the carnitas and black beans, a small handful of romaine, a spoonful of the avocado mixture, a dollop of sour cream, extra salsa, cheese, cilantro, and a few radishes.