Total cost: About $1.20 per serving (without spices, which were already in my cupboard).
|Salt and pepper, to taste|
|¾||cup long-grain brown rice|
|1||tablespoon vegetable oil|
|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 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.
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