I make these and freeze them for Jeff’s lunches. You can also serve them fresh with lettuce, sour cream, and guacamole for a yummy dinner!
1 T. olive oil
1 medium onion, diced
1 bell pepper, any color, seeded and diced
1 T. chopped garlic (about 3 fat cloves)
2 c. brown rice (soaked in water overnight and drained)
2 cans (15 oz.) black beans, undrained
1 can (15 oz.) petite diced tomatoes
2 t. cumin
1 t. chipotle powder, or 1 t. smoked paprika if you don’t want heat
½ c. cilantro
Salt and pepper to taste
12 whole wheat soft tortillas
Saute onion and pepper in olive oil until translucent. Add garlic and brown rice, stirring to coat. Add cumin, chipotle, black beans, tomatoes, and 3 c. water (or chicken broth). Stir. Bring to a boil, then cover and turn down to med. Cook until rice is tender and most of the liquid has evaporated out. Remove from heat. Cool slightly. Squeeze lime over the top, stir in cilantro. Add salt and pepper to taste. Spoon into the whole wheat tortillas. Fold the ends up and roll tightly. Place on a tray and freeze until solid. Take out and wrap individually in saran wrap or foil, and place in a freezer bag. Thaw for a few minutes in the toaster oven until heated through (you can use the microwave if that’s all you have, but I try to avoid microwave use) . Top with grated cheese, sour cream, salsa, etc. if desired.