1 med. onion, chopped
2 cloves garlic, minced
1 can black beans or pinto beans, rinsed & drained
1 can stewed tomatoes, undrained & chopped
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. dried oregano
3 c. hot cooked rice
1/2 c. green pepper, chopped
Fresh cilantro (optional)

Spray large skillet with Pam; heat over medium heat. Saute onion and garlic until tender, about 2 minutes. Stir in beans, tomatoes, chili powder, cumin, red pepper flakes, salt and oregano. Bring to a boil; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in green pepper, simmer uncovered 5 minutes. Place rice on serving plate; top with bean mixture and sprinkle with cilantro. Yield: 6 servings.