Mexi-Mom

1 large onion, chopped
3 cloves garlic, minced (more is OK)
1 red or green bell pepper, chopped
olive oil
2 Roma tomatoes, chopped
1 tsp salt
3/4 cup black beans, soaked overnight then cooked
      (or 1 can of canned black beans, drained and rinsed)
1 cup rice
1 Tbsp taco seasoning

Cook rice according to package directions. If there are no directions, or in other words it's just plain old rice, remember the rice cooking rule: one part rice to two parts water. Bring to a boil then simmer until the water is absorbed.

While the rice is cooking, saute the onion, garlic and bell pepper in a drizzle of olive oil in a large saute pan. When they have cooked down, add the tomatoes and beans.

When the rice is done, add it to the saute pan and mix. Season with salt and taco seasoning.

To serve: place a layer of tortilla chips on each plate. Top with above concoction. Top that with a dollop or two of sour cream and the salsa of your choice. Eat like nachos.

Pig out.