Ingredients
2 15-oz. cans black beans with liquid
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 green bell pepper, seeded and diced
1 cup diced white onion
Kosher salt
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1 1/2 ounces cotija (or extra-sharp cheddar) cheese
4 flour tortillas
4 cups short-grain brown rice, cooked
1 avocado, seed removed, thinly sliced
1 lime, cut into wedges
Preparation
Cook the beans: Heat oil in a saucepan over medium heat. Add onion, bell pepper, and red pepper flakes. Cook, stirring, until pepper is tender, about 8 minutes. Add beans and liquid and bring mixture to a boil. Reduce to a simmer. Cook, stirring, until slightly thickened, about 5 minutes. Season with salt.
Prepare salsa: Combine tomatoes and onion; season with salt and top with crumbled cheese.
To serve: Heat tortillas in a dry pan until warm. Spoon rice and beans over half. Top with avocado. Fold into quarters. Serve with lime and salsa.
