Recipe Vortex

approx. 4 cups cooked long-grain brown rice

1 medium onion, chopped

1 yellow pepper, chopped

1 jalapeño, stemmed, seeded and finely diced

2 cloves garlic, minced

1 1/2 cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)

1 15 oz can black beans, rinsed well

1 tsp ground cumin

1 tsp ancho chili powder

1 tsp chipotle chili powder

1/2 tsp smoked paprika

salt and freshly ground black pepper, to taste

tortilla wraps

cherry tomatoes, diced

lettuce or arugula

cheddar cheese, optional

Cook brown rice, set aside. Prepare the vegetables.

Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown.

Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.

Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.

Check the flavor, and add salt and additional seasonings to taste.

Heat tortillas on skillet or microwave. Add rice and desired fixings.