Recipe for fajitas with brown rice and beans

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Serves 4

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

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.

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