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Recipe for fajitas with brown rice and beans

Serves 4

Total cost: About $1.20 per serving (without spices, which were already in my cupboard).

cups water
Salt and pepper, to taste
¾cup long-grain brown rice
1tablespoon vegetable oil
1onion, chopped
½red or green bell pepper, cored, seeded, and chopped
1teaspoon ground cumin
¼teaspoon chili powder
1can (15 to 16 ounces) black or pinto beans, drained
1clove garlic, finely chopped
4flour tortillas (10 inches)
3ounces grated cheddar or Monterey Jack cheese
1ripe avocado, pitted and sliced
4tablespoons salsa
4tablespoons sour cream
Dash of chili-garlic sauce (such as sriracha)

1. In a saucepan, combine the water, a large pinch of salt, and the rice. Bring to a boil and cook 1 minute, skimming foam from the surface. Lower the heat, cover the pan, and simmer the rice, without stirring, for 40 to 45 minutes or until it is tender.

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2. In a skillet over medium heat, heat the oil. Add the onion and bell pepper. Cook, stirring, for 5 minutes. Stir in the cumin and chili powder. Cook for 1 minute. Add the beans and garlic. Cook, stirring, for 1 minute or until the beans are hot.

3. In a toaster oven or in a cast-iron skillet, heat the tortillas one by one. On each tortilla, add about ¼ of the rice to the center, ¼ of the bean and veggie mixture, ¼ of the cheese, ¼ of the avocado, 1 tablespoon salsa, 1 tablespoon sour cream, and a dash of chili-garlic sauce roll up.
Anna Marden

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