Ingredients
1-1/2 cups water1-1/2 cups uncooked instant brown rice1 medium green pepper, diced1/2 cup chopped onion1 tablespoon olive oil1 teaspoon minced garlic1 tablespoon chili powder1 teaspoon ground cumin1/8 teaspoon crushed red pepper flakes1 can (15 ounces) black beans, rinsed and drained10 flour tortillas (8 inches), warmed1 cup salsaOptional: Shredded cheddar cheese and sour cream
Preparation
In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes.
Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat.
Spoon about 1/2 cup of filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
