Serves 4
Total cost: About $1.20 per serving (without spices, which were already in my cupboard).
| 1½ | cups water |
| Salt and pepper, to taste | |
| ¾ | cup long-grain brown rice |
| 1 | tablespoon vegetable oil |
| 1 | onion, chopped |
| ½ | red or green bell pepper, cored, seeded, and chopped |
| 1 | teaspoon ground cumin |
| ¼ | teaspoon chili powder |
| 1 | can (15 to 16 ounces) black or pinto beans, drained |
| 1 | clove garlic, finely chopped |
| 4 | flour tortillas (10 inches) |
| 3 | ounces grated cheddar or Monterey Jack cheese |
| 1 | ripe avocado, pitted and sliced |
| 4 | tablespoons salsa |
| 4 | tablespoons 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.
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.
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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