Spanish Tortillas with Black Beans and Rice

Serving size: 1/2 cup bean mixture, one flour tortilla. Makes four servings.

• 2 cups canned black beans, rinsed and drained
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup water
• 1/2 teaspoon chili powder, or to taste
• 1/4 teaspoon allspice
• Pepper to taste
• 4 (9-inch) low-fat flour tortillas
• 1/2 cup white or brown rice, cooked
• 4 tablespoons salsa

Directions:

1. Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened.
2. Add beans, water, chili powder, all spice, and pepper. Heat until hot and most of the water has been absorbed.
3. Heat tortillas in oven or on burner. Put rice in each tortilla, then spoon in beans, and roll each tortilla up.

Serve with salsa.