These black bean and rice burritos are easy to expand upon — add bacon, avocado, pico de gallo, or whatever you want. Add lettuce and sour cream, then sprinkle each burrito with Cheddar and Monterey Jack. Wrap, eat, and be happy.
Ingredients
- water: 2 cups
- white rice: 1 cup
- butter: 2 Tbsp
- sweet yellow onion: 0.5 piece (chopped)
- garlic: 2 clove (minced)
- chili powder: 1 Tbsp (to taste)
- paprika: 1 Tbsp
- ground cumin: 1 tsp
- freshly cracked black pepper: 1 tsp
- cayenne pepper: 1 tsp
- ground cloves: 0.25 tsp
- nutmeg: 0.25 tsp (freshly ground)
- black beans: 1 can (15 ounce can, drained)
- tomato sauce: 1 can (8 ounce can)
- fresh cilantro: 2 Tbsp (chopped)
- flour tortillas, warmed: 8 piece
Metric Conversion
Stages of cooking
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Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
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Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
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Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
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Fill warm tortillas with bean mixture and rice.
