4 large tortillas

1 cup cooked brown rice
1 15-ounce can black beans, rinsed and drained
1 cup nacho cheese sauce (can substitute store-bought)
2 jalapeños, diced
2 avocados, chopped into bite sized pieces
1 cup grape tomatoes, diced
2 green onions, sliced

4 small tortillas

1. Lay the large tortillas on four plates.
2. Layer the ingredients onto the tortillas, dividing them evenly between the four.
3. Heat a non-stick pan to medium-low.
4. One at a time. lay a small tortilla on top of the ingredients (in the centre) of a large tortilla. Fold the tortilla around the ingredients in a circular motion to enclose the filling. It’s a bit tricky the first time, but you’ll get the hang of it. (See image below.)
5. Carefully, place it (folded side down) into the pan. As it cooks, it will seal the folds together.
6. Cook for about 7 minutes, until golden. Gently flip and cook another 7 minutes.
7. Serve with whatever dipping sauces you like (extra cheese sauce, sour cream, guacamole, salsa).