Vegan Mexican rice

Ingredients:
1 cup uncooked white rice
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 jalapeño pepper, seeded and diced (optional)
1 tsp ground cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp salt
1 can black beans, drained and rinsed
1 can diced tomatoes, undrained
1/2 cup vegetable broth
1/4 cup chopped fresh cilantro
4-6 tortillas
Instructions:
Cook the rice according to package instructions and set aside.
Heat olive oil in a large skillet over medium heat.
Add onion and garlic and sauté until onion is translucent, about 5 minutes.
Add red bell pepper, green bell pepper, and jalapeño (if using) and sauté until peppers are slightly softened, about 5 minutes.
Add cumin, chili powder, paprika, oregano, and salt to the skillet and stir well to combine.
Add black beans, diced tomatoes, and vegetable broth to the skillet and bring to a boil.
Reduce heat and let simmer for 10-15 minutes, or until the mixture has thickened.
Stir in the cooked rice and cilantro, and cook for an additional 2-3 minutes.
Warm the tortillas in a microwave or oven.
Spoon the rice mixture onto each tortilla and wrap it up.
Serve immediately and enjoy!