Total cost: About $1.20 per serving (without spices, which were already in my cupboard).
1½cups waterSalt and pepper, to taste¾cup long-grain brown rice 1tablespoon vegetable oil1onion, chopped½red or green bell pepper, cored, seeded, and chopped1teaspoon ground cumin¼teaspoon chili powder1can (15 to 16 ounces) black or pinto beans, drained1clove garlic, finely chopped4flour tortillas (10 inches)3ounces grated cheddar or Monterey Jack cheese 1ripe avocado, pitted and sliced4tablespoons salsa4tablespoons 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