Black Bean and Rice Burritos

An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 428 Calories

Ingredients

• ¼ teaspoon ground cloves
• 1 tablespoon butter
• 2 cups water
• 1 (8 ounce) can tomato sauce
• ¼ teaspoon freshly ground nutmeg
• 1 cup white rice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, drained
• 1 tablespoon chili powder, or more to taste
• 1 teaspoon freshly cracked black pepper
• ½ sweet yellow onion, chopped
• 8 large flour tortillas, warmed

Recipe Instructions

Step 1

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Step 2

Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.

Step 3

Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.

Step 4

Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.