Burritos with Spanish Rice and Black Beans

Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. 2. Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. 3. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. 4. Check the flavor, and add salt and additional seasonings to taste. 5. In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm. 6. Spread about 1 cup of the bean-and-veggie mixture onto each tortilla just below the center. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.