Rice And Beans With Avocado, Tomato, And Cheese

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2 15-oz. cans black beans with liquid

2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1/2 green bell pepper, seeded and diced

1 cup diced white onion

Kosher salt

1 pint cherry tomatoes, halved

1/2 small red onion, thinly sliced

1 1/2 ounces cotija (or extra-sharp cheddar) cheese

4 flour tortillas

4 cups short-grain brown rice, cooked

1 avocado, seed removed, thinly sliced

1 lime, cut into wedges

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