Easy Rice and Black Bean Burritos

1. Cook rice according to package directions. In a medium-large skillet, toast cumin seeds and chili powder over high heat tossing or stirring constantly to prevent burning, until fragrant and lightly toasted (about 1-2 minutes). Remove to small dish and set aside; add oregano.
2. In same skillet, heat a few tablespoons olive or canola oil. When hot, add garlic, onions, and peppers and fry 2-3 minutes over medium heat. Be careful not to burn garlic and onions. They should retain their crunch.
3. Add cilantro, salsa, chiles/jalapeños, hot cooked rice, drained beans and reserved spices to skillet and heat through. Taste and adjust seasoning. Add salt and pepper, to taste.
4. Gently warm flour tortillas in oven according to package directions. Do not overheat or they will dry out, making folding impossible. Spoon a bit of the bean and rice mixture on each tortilla and top with cheese and lettuce. Fold burrito style and serve.