1 cup brown rice 1/2 teaspoon salt 1/2 cup onion, chopped 1/2 red bell pepper, chopped 2 Tablespoons olive oil 1 garlic clove, minced 1 roma tomato, chopped 1/4 cup cilantro, minced 1 14.5 oz. can black beans, drained and rinsed 2 teaspoons chili powder 1/4 teaspoon cumin dash of gf hot sauce Salt and freshly ground black pepper to taste gf sour cream corn tortillas
In a heavy saucepan, cover rice with water by 1-1/2 inches. Add 1/2 teaspoon salt. Bring to a boil. Allow water to evaporate then cover and reduce heat to low. Cook for 45-50 minutes or until rice is tender.
In a medium skillet heat oil over medium heat. Add onion, red pepper and garlic; saute until vegetables are tender. Add tomato, cilantro, black beans, chili powder, cumin and gf hot sauce. Cook over medium-low heat until warmed through, about 5 minutes.
Heat a small skillet until hot; place corn tortilla in skillet and let tortilla lightly brown on both sides.
Lightly spread sour cream on one side of tortilla and fill with black bean mixture. Roll and serve immediately.