Directions

1. Cut avocado in half, remove pit, and scoop flesh into a medium bowl. Coarsely mash with a fork or pastry blender. Halve jalapeño lengthwise and remove seeds and membrane (or leave them in for a spicier guacamole); mince chili. Add jalapeño, tomato, onion, lime juice, garlic salt, and pepper to avocado and stir to combine. Set guacamole aside.
2. Drain and rinse black beans. Pour into a microwave-safe bowl and stir in 1 Tbsp. hot sauce. Microwave until hot, stirring once, about 1 minute. Cover and set aside. Put brown rice in another microwave-safe bowl and microwave until hot, stirring once, about 1 minute. Cover and set aside.
3. Heat a large nonstick frying pan (preferably 12 to 14 inches) over medium heat. Warm one tortilla at a time in frying pan, turning once, until warm and softened, 30-60 seconds total per tortilla. Transfer to a work surface, stacking them as you go.