On the heated pan add olive oil, add cumin seeds. Once it crackles add red pepper flakes, oregano, garlic and saute for 30 seconds.
Add onions and cook till they are translucent. Add all the vegetables and fry till they are cooked and crunchy. Keep aside.
Pinto beans
On the heated pan add olive oil, tomato puree, garlic powder, paprika, and salt to taste. Cook till tomatoes releases oil on the sides.
Combine the beans and saute for a minute. Keep aside.
Mexican Tomato rice
In a pan add olive oil and the rice. Fry the rice till it is toasted to nice light brown color. Do not burn it. Keep stirring on a medium flame.
Once the rice is fried, add the tomato puree, peas, garlic powder, cumin powder, red chili powder, oregano, and salt to taste.
Fry for a minute add the vegetable broth. Bring the rice mixture up to a simmer and then cover it with a lid. Check between. Cook the rice until soft. Fluff the rice well.
Guacamole
In a bowl or pestle, pound the avocadoes well. Add the onions, tomatoes, lemon juice, cilantro, cilantro, salt, and pepper to taste. Pound or combine all together and wrap it in a cling wrap and refgirate till use.
Assembling the bowl
In a bowl, spread tomato rice, vegetables, guacamole, pinto beans, and tortilla and serve immediately.