Rice and Beans with Avocado and Tomato

By Lynxa

Ingredients

• FOR THE BEANS
• 2 15-oz. cans black beans with liquid
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 bell pepper, seeded and diced
• 1 cup diced white onion
• Kosher salt
• FOR THE SALSA
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 1/2 ounces cotija (or extra-sharp cheddar) cheese
• FOR SERVING
• 4 flour tortillas
• 4 cups short-grain brown rice, cooked
• 1 avocado, seed removed, thinly sliced
• 1 lime, cut into wedges

Preparation

Step 1

For the beans: Heat oil in a saucepan over medium heat. Add onion and red pepper flakes. Cook, stirring, until onion 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. Add bell pepper and 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.