Rice n' bean enchiladas

Super simple and very yummy. That's a good recipe for you, at least according to my opinion. You don't always have hours to cook dinner, and then this is a good alternative. The only little setback time wise is that you have to have boiled rice. But that can easily be fixed by for example eating rice for dinner the night before. You can either do like i did, and roll them up like enchiladas and bake in the oven, or just eat them like tacos with some extra vegetables.
Here's what goes in it.

For 2 people (and a lunchbox):
1 red onion
1 clove of garlic
1 bell pepper
Some oil
1/2 tsp smoked paprica powder
2 tsp dark syrup
1/2 tsp cumin
1/2 tbsp lemon juice
1 tsp regular paprika powder
Salt & Pepper
2 tbsp tomato paste
100 g kidney beans
60 g black beans
1 1/2 dl boiled whole grain rice (should be about 3/4 dl unboiled rice)
1/2 dl water
4 wheat tortillas
Optional: Some salsa sauce and sunflower seeds

If you don't have any rice, start by preparing some. Place a large frying pan on medium heat with some oil. Peel and half the onion, then slice it in thin half-moon slices. Finely chop the garlic. Add this to the pan and let it fry while you slice the bell pepper. First slice it in thin slices lengthwise and the cut these in half, the other direction. Add to the onion and let soften on medium heat for 5 minutes while seasoning. Add the spices, syrup, lemon and tomato paste. When the peppers and onions are done, add the rice, beans and water. Let simmer for a couple of minutes more. Taste and make sure the seasoning is right. Take out the tortillas and take the pan of the heat. Place a strip of the filling in the middle of each tortilla and roll them up. Place in a lightly greased oven proof dish and if you want to, top with some salsa and seeds. Bake in the oven for about 8 minutes. Serve with a yummy salad and perhaps some guacamole.