Vegan/Vegetarian Tacos

Ingredients
•1 cup uncooked brown rice
•1 medium red onion, halved and sliced
•1 medium green pepper, thinly sliced
•1 tablespoon canola oil
•1 can (15 ounces) black beans, rinsed and drained
•1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
•1/2 cup frozen corn
•1/2 cup taco sauce
•1 teaspoon chili powder
•3/4 teaspoon cayenne pepper
•8 whole wheat tortillas (8 inches), warmed
•Optional toppings: shredded lettuce, chopped tomatoes, pickled jalapeno slices, shredded reduced-fat cheddar cheese and reduced-fat sour cream
Directions
•Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in oil until tender. Stir in the beans, tomatoes, corn, taco sauce, chili powder and cayenne; heat through. Stir in cooked rice.
•Spoon 3/4 cup mixture down the center of each tortilla. Add toppings if desired. Yield: 8 servings.