Ingredients

• 1-1/2 cups water
• 1-1/2 cups uncooked instant brown rice
• 1 medium green pepper
• diced
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper flakes
• 1 can (15 ounces) black beans (rinsed and drained)
• 8 flour tortillas (8 inches) warmed
• 1 cup salsa

Steps

1. In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
2. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
3. Spoon about 1/2 cup of filling off-center on each tortilla - top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.