Preheat oven to 400 degrees
In a medium pot combine rice water, taco seasoning and salt to taste. Bring to a boil then cover and reduce heat to low and cook for about 12 minutes more.
While the rice cooks rinse beans, place the tomatoes in a bowl and crush them with your fingers.
In a medium pan add 2 tsp olive oil. when oil is heated add beans and 2 tbsp taco seasoning. cook for about 3 minutes then add tomatoes. Continue to cook for about 3-4 minutes.
Add half of the bean mixture to the rice and add 1/2 cup sour cream and the juice of 2 lime wedges. Mix together.
Diving the rice filling between 6-8 flour tortillas. roll them up and place them in a baking dish seam side down. top with remaining beam and tomato mixture then top with monterey jack cheese.
Bake for about 12 minutes. Let stand for 2 minutes.
Serve with extra sour cream, lime, tomatoes, avocado or any toppings you like.