Bean and Rice Burritos

Even my picky boys eat these. They are filling, and you won't miss the meat.


Ingredients:
1 1/2 c. water
1 1/2 c. instant brown rice
1/2 onion, diced
1 t. minced garlic
1 T. olive oil
1 T. chili powder
1 t. cumin
1/8 t. red pepper flakes
1 can black beans
taco toppings

Bring 1 1/2 cups of water to a boil.

Add 1 1/2 c. instant brown rice and return to a boil.
Reduce heat; Cover and simmer for 5 min.
Remove from heat and let sit for 5 min.

Meanwhile, in a large skillet, saute 1/2 of an onion (diced) and 1 tsp. minced garlic in 1 T. olive oil for 3 - 4 min. until tender.
Stir in 1 T. chili powder, 1 t. cumin, and 1/8 t. red pepper flakes.
Add 1 can of black beans (undrained) and the cooked rice.
Stir and cook for 4 - 6 minutes until heated through.

Fill a tortilla with 1/2 c. of the rice/bean mix. Top with normal taco toppings: salsa, cheese, sour cream, lettuce, guacamole etc.