For the rice and beans:
1 (15-ounce) can pinto beans, drained and rinsed
1-1/2 cups uncooked rice
1 cup salsa
2 cups vegetable broth or water
1/2 teaspoon kosher salt
For the vegetables:
2 tablespoons extra-virgin olive oil
2 bell peppers, diced
1 onion, diced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro
8 flour tortillas
Preheat the oven to 350 degrees F.
In a medium saucepan, combine the rice, beans, salsa, broth and salt and bring to a boil over medium-high heat. Cover and simmer for 20 minutes.
Remove the pan from the heat but don't lift the cover. Let stand for 10 minutes and fluff with a fork.
Meanwhile, wrap the tortillas in aluminum foil and heat in the oven for about 15 minutes.
In a medium skillet, heat the oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until softened, about 6 minutes.
Stir in the chili powder, cumin, cayenne, salt and cilantro and cook for 2 minutes more.
Lay the warm tortillas out on a work surface and fill each with a layer of rice and beans and a layer of the vegetables.
Fold in the ends of the tortilla over the ends of the filling and roll up to completely enclose the filling. Serve hot.