Black bean and rice tacos

2 cups cooked rice
1 can black beans
1 can chopped tomatoes
1 large onion, diced
2 TB olive oil
1 TB garlic powder
1 TB ground cumin
2 ts chili powder
1.5 ts salt
1/4 cup water
8 corn tortillas
1 fresh tomato, sliced or chopped
salsa, to taste

First make the rice:
In a large skillet over medium high heat saute the onions in the olive oil until translucent.

Add garlic powder, cumin, salt, and chili powder.

Add chopped tomatoes and reduce to medium heat. Simmer until tomatoes have become soft and lost their shape.

Add water and stir until boiling. This may only take a minute.

Add rice. Stir until all the rice has turned red. Cook on medium heat 2-3 more minutes, until warm throughout.

Then assemble the tacos:
Rinse the black beans and place into a microwave-safe bowl. Microwave for 2 minutes, or until warm. You may also cook them on the stovetop.

Heat the tortillas, a few at time depending on the size of the skillet, until soft. Fold in half and cook until they are firm and hold their shape a little. Place a spoon of beans, two spoons of rice into the shell. Top with 1/4 of the tomato and salsa.