I love bringing these to work for lunch!

Ingredients

*1/2 C. dry black beans
*1/2 C. dry brown rice
*4 flour tortillas
*1 sm. onion
*1 med. avocado
*1/4 C. whole kernel corn
*2 Tbs. fresh cilantro
*1/4 C. canned green chilies
*1/4 tsp. salt
*1/2 tsp. black pepper
*1/2 C. Monterey Jack cheese, shredded
*1/2 C. tomato salsa
*1/2 C. shredded lettuce

Directions

To cook black beans, soak dry beans in water overnight. Drain and rinse.  Bring 1 1/2 cups water to a boil. Add beans, cover, and boil for 5 minutes.  Reduce heat to medium-low and cook for 1 hour.  Drain off remaining water. 

To cook brown rice, bring 1 1/2 cups water to a boil.  Add rice. Cover and boil for 5 minutes. Reduce heat to medium-low and cook for another 30 minutes.  Drain off remaining water.

Preheat oven to 350 degrees. Place tortillas in a covered container in the oven for 5-10 minutes.  Remove skin and chop onion into 1/4-inch pieces.  Remove skin and pit from avocado.  Chop avocado into 1/2-inch pieces.  Remove stems from cilantro and roughly chop the leaves.  Roughly chop the lettuce.  Combine the beans, rice, onion, corn, cilantro, lettuce, green chilies, salt, and pepper in a medium bowl.  Mix well.  Remove tortillas from oven and place 1/2 cup of rice-bean mixture in the center of each one.  Top each with 1/4 of avocado, 2 tablespoons cheese, and 1 tablespoon salsa. Roll up tortillas, fold over ends, and serve.

For more Mexican recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!