Vegetarian Tacos or Beans & Rice side dish

I've made this a couple times in the past week - for myself as a filling for a whole grain tortilla (with the addition of avocado and fresh tomatoes) - and for everyone else as a side dish alongside their beef tacos. Adapted from Eating Well. I don't have a photo, mostly because I've been so busy, but I wanted to record the recipe here before it got lost in my pile and never made again!

Vegetarian Tacos
serves 6 (about 1 1/2 cups each)

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels or frozen
• 1 large tomatoes
• 1 1/2 cups cooked long-grain brown rice 
• 1 15-ounce can black beans, rinsed
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon coriander
• 1/4 teaspoon salt

Directions:

1. Cook your brown rice if you do not have some already cooked. I used 3/4 cup dry to get 1 1/2 cup cooked.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano 1/2 tsp coriander and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes.