Dice yellow onion, pepper, jalapeño, tomato and garlic.
Heat 1 T olive oil in large pot over medium-high heat.
Add onion, pepper and jalapeno to the pan. Sauté until onion is translucent. Add tomato and garlic, cook an additional 2 minutes.
Add black beans and 1/2 cup of water.
Turn heat down to medium and bring to a boil. Once it reaches a boil, turn down to medium-low and cover. Allow it to simmer for about 30 minutes for the flavors to meld.
While the beans are simmering, bring brown rice and 1½ cups of water to a boil, reduce the heat, cover and cook the rice for about 30 minutes. Check about halfway through cooking and add more water if needed. I suggest adding it about 1 T at a time until rice is tender. When the rice is ready, turn off the heat and allow it to sit while you finish the beans.
When the rice is ready, remove 1 cup of beans and liquid from the pot and place in blender. Blend until smooth. Add blended beans back into the pot. Add cumin and oregano, mix to combine. Check seasoning, add salt and pepper to your taste.
Serve over cooked brown rice and add your favorite toppings.
Note: toppings are not included in the nutrition for this recipe.