2 cups rice
1 teaspoon canola oil
1 tablespoon canola oil
1 onion, diced into small pieces
1 poblano pepper, diced into small pieces
Salt, to taste
1 clove garlic, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon ground coriander
2 tablespoons tomato paste
1 8-ounce can crushed tomatoes
1 16-ounce can black beans, drained
8 small corn tortillas
1 avocado, sliced
3/4 cup shredded pepper jack cheese
1/4 cup cilantro, thinly sliced
Cook the rice according to package directions. Toss with the teaspoon of canola oil and set aside.
Preheat two tablespoons of canola oil in a large, heavy-bottomed pot.
Add the onion and poblano pepper and season to taste with salt. Cook, stirring occasionally, until tender and slightly browned, about 10 to 12 minutes.
Add the garlic, spices, and tomato paste and cook, stirring, until fragrant - about 30 seconds to 1 minute.
Put in the crushed tomatoes and stir to bring up any fond stuck to the bottom of the pan.
Add the rice and beans and stir well to combine.
Heat the tortillas in the microwave or in a grill pan just until warm.
Assemble the tacos by filling each tortilla with rice and beans and topping with a slice of avocado and a sprinkling of cheese and cilantro.
Serve with salsa, guacamole, sour cream or hot sauce on the side.